ArticleFood chemistry: X2026
Analysis of taste and non-volatile compound differences in jujube pigments from different sources using multiple techniques.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
While jujube pigment color properties are well documented, its full flavor profile and specific non-volatile constituents remain understudied. Jujube pigments from three sources-jujube production waste residue (BJP), fresh jujubes (FJP), and dried jujubes (DJP)-were compared for non-volatile compounds and flavor profiles. Using SEM, electronic tongue, and UPLC-Q-TOF-MS/MS. SEM showed BJP thin - flaky, FJP/DJP blocky (FJP dispersed, DJP compact); BJP better water - soluble. All three share five core tastes-umami, saltiness, bitterness, sweetness, and aftertaste-B-with FJP strongest in umami, saltiness, and bitterness, and BJP highest in sweetness. UPLC-Q-TOF-MS/MS tentatively identified 25 compounds, including flavonoids, phenolic acids, phenols, and anthraquinones; PLS-DA highlighted 13 key differential compounds. Bitterness, aftertaste-B, umami, richness, and saltiness correlated significantly with caffeic acid, 5-hydroxy-3',4',7-trimethyloxyethanol, syringic acid, and quercetin; sweetness correlated with trans-4-coumaric acid and quercetin-3-O-neohesperidin-these six compounds are candidate biomarkers. Findings clarify composition/sensory differences, pinpoint key components, support future research.
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