ArticleFood science & nutrition2021
Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS-SPME-GC/MS and E-nose.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed.
- Integrated characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China.Food chemistry: X · 2026Article
- Transcriptomic and biochemical insights into LOX pathway aroma biosynthesis during ripening ofFood chemistry. Molecular sciences · 2026Article
- Haplotype-resolved genome assembly of the leading cultivar of jujube (Ziziphus jujuba Mill. 'Huizao').Scientific data · 2025Article
- Effects of harvest maturity coupled with various drying methods on the quality and aroma composition of gray jujube powder.Food chemistry: X · 2025Article
- Co-cultivation effects ofRSC advances · 2025Article
- Impact of Long-Term Cold Storage on the Physicochemical Properties, Volatile Composition, and Sensory Attributes of Dried Jujube (Foods (Basel, Switzerland) · 2024Article
- Effects of variable-temperature drying on the qualities and sweet-substance profile ofFood chemistry: X · 2024Article
- Volatile Profile Characterization of Jujube Fruit via HS-SPME-GC/MS and Sensory Evaluation.Plants (Basel, Switzerland) · 2024Article
- The Flavor Characteristics and Metabolites of Three Commercial Dried Jujube Cultivars.Foods (Basel, Switzerland) · 2024Article
- The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan.Foods (Basel, Switzerland) · 2023Article
- Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches.Foods (Basel, Switzerland) · 2023Article
- Comparative elucidation of bioactive and volatile components in dry mature jujube fruit (Food chemistry: X · 2022Article
- Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis.Foods (Basel, Switzerland) · 2022Article
- Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS-SPME-GC/MS and E-nose.Food science & nutrition · 2021Article
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Abstract
In this study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to identify individual volatile compounds in five jujube varieties, and E-nose was used to identify their flavor. The results showed that a total of 45 volatile compounds were detected by GC-MS in the five varieties, and the proportion of acids was the highest (38.29%-54.95%), followed by that of aldehydes (22.94%-47.93%) and esters (6.33%-26.61%). Moreover, different varieties had obviously different volatile components. E-nose analysis showed that the R7 and R9 sensors were more sensitive to the aroma of jujube than other sensors. The strong response of R7 sensor was attributed to terpenes (or structurally similar substances) in jujube fruit, such as 1-penten-3-one, 2-octenal, (E)-2-heptanaldehyde, and (E)-2-hexenal and that of R9 sensor was attributed to the cyclic volatile components such as benzaldehyde, benzoic acid, and methyl benzoate. The multivariate data analysis (PCA, OPLS-DA, and HCA) of the results of GC/MS and E-nose showed that the five varieties could be divided into three groups: (1)
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