Abstract: Headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was applied to identify and analyze the volatile aroma compounds of jujube brandy. First, the aroma components were determined by gas chromatography-olfactometry (GC-O), time-intensity method (OSME) and aroma extract dilution analysis (AEDA). The odor activity value (OAV) was used to select the characteristic aroma components. Finally, the characteristic aroma components of jujube brandy were determined by aroma recombination and omission/addition tests. The results showed that a total of 63 aroma components were identified in jujube brandy, and 21 of these were screened out as important aroma compounds by quantitative analysis based on their OAV. The aroma of jujube brandy was successfully simulated by the recombinant test using these selected compounds. The aroma omission test further confirmed that ethyl octanoate was the characteristic aroma substance in jujube brandy, and that ethyl octanoate and ethyl valerate butanol 3-methylbutanol pentanoic acid played an important role in the overall aroma.

Key words: jujube brandy, gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), characteristic flavor compounds, sensomics