ArticleFood chemistry: X2024
Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Non-Destructive Sensing and Intelligent Quality Prediction During Fruit Drying: From Quality Formation to Decision Support.Foods (Basel, Switzerland) · 2026Review
- α-Glucosidase Inhibitory Activity of Tsuan-Kan Tea in Different Solid-State Aging Models: Phytochemical Biotransformation, Volatile Profile, and Molecular Docking.Foods (Basel, Switzerland) · 2026Article
- Comparison and Modeling of Different Drying Technologies forFoods (Basel, Switzerland) · 2026Article
- Metabolomic Analysis of Goji Berry Sun-Drying: Dynamic Changes in Small-Molecule Substances.Foods (Basel, Switzerland) · 2025Article
- Prediction of Key Quality Parameters in Hot Air-Dried Jujubes Based on Hyperspectral Imaging.Foods (Basel, Switzerland) · 2025Article
- Impact of Long-Term Cold Storage on the Physicochemical Properties, Volatile Composition, and Sensory Attributes of Dried Jujube (Foods (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors.
Funding
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Abstract
This study was designed to reveal the relationship among browning, polyphenol degradation, Maillard reaction (MR) and flavor variation in jujube fruit (JF) during air-impingement jet drying (AIJD). Five kinds of JFs were dried by AIJD at 60 °C and vacuum freeze drying. Colorimeter and chemometric analysis found that AIJD induced color changes of JF pulp and peel. AIJD also reduced the total polyphenols content and total flavonoids levels in JF. The Fe
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