Abstract: Flavor components of jujube brandy were analyzed by direct injection method and gas chromatographyolfactometry- mass spectrometry (GC-O-MS). The qualitative analysis was conducted using mass spectrometry and olfactometry by comparison of retention index with those reported in the literature, and the quantitative analysis was performed by GC-MS using three internal standards. The main constituents contributing to the overall flavor were evaluated through odor activity value (OAV) and aroma intensity. The results showed that a total of 56 compounds were isolated, the structures of 52 of which were identified, accounting for 99.72% of the total flavor components in jujube brandy. Evaluation of OAV and aroma intensity values indicated that ethyl acetate, butanoic acid ethyl ester, pentanoic acid ethyl ester, hexanoic acid ethyl ester, octanoic acid ethyl ester, acetic acid, butanoic acid, pentanoicacid and hexanoic acid were the main flavor components. 2-Phenylethyl acetate and benzenepropanoic acid ethyl ester also contributed to the jujube aroma in jujube brandy. This study could provide a theoretical basis to study the flavor and control the quality of jujube brandy.

Key words: gas chromatography-olfactometry-mass spectrometry (GC-O-MS), direct injection, jujube brandy, flavor components