Abstract:Three processing technologies of flavored Lycium barbarum and Glycyrrhiza grape distilled wine were optimized by fuzzy mathematic evaluation combined with headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Subsequently, the volatile aroma components of flavored Lycium barbarum and Glycyrrhiza grape distilled wine and the effects of characteristic compounds on overall flavor were explored through principal component analysis. The results showed that the sample with Lycium barbarum and Glycyrrhiza extracts had the highest comprehensive score, and showed rich variety of aroma, strong characteristic flavor, meaning a consistent result between HS-SPME-GC-MS analysis and fuzzy mathematics evaluation, thus the best processing technology for grape distilled wine was Lycium barbarum and Glycyrrhiza extraction. 72 volatile compounds were obtained from three kinds of grape distilled wine and base liquor, the results of principal 17 kinds of common volatile compounds and 5 kinds of volatile compounds for three kinds of grape distilled wine analysis showed that, esters, alcohols, acids and aldehydes components were the important components that affected the aroma of flavored Lycium barbarum and Glycyrrhiza grape distilled wine. The key characteristic compounds were: ethyl caprylate, ethyl caprate, ethyl caproate, ethyl laurate, isoamyl alcohol, phenethyl alcohol, octanoic acid.
