Effect of oak aging treatment on the volatile flavor compounds of Shatian Grapefruit distilled liquor

The volatile flavor compounds of Shatian Grapefruit distilled liquor were analyzed by using the methods of PCA(Principal Component Analysis) during oak aging. Results showed that the color,total acid and total phenolic content of Guangdong Shatian Grapefruit distilled liquor were significant increased(p<0.05) during the aging. 75 kinds of volatile compounds were found in Shatian Grapefruit distilled liquor during the aging,and esters were the main volatile flavor components,followed by aldehydes,alcohols,ketones,acids,terpenes,phenols. It also produced amount of new volatile flavor compounds,such as acetic acid,ethyl isobutyrate,ethyl isovalerate,ethyl 2-furoate,diethyl succinate,ethyl 3-phenylpropionate,ethyl p-anisate,5-methyl furfural,1-isopropyl-2-methylbenzene,(2E)-2-nonenal,(E)-carveol,n-decanoicacid,eremophilene,8,9-dehydro-neoisolongifolene,elemicin,which gave a new taste and style during the oak aging.