Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages

文献类型： 外文期刊

第一作者： Song, Jianxin

作者： Song, Jianxin;Bi, Jinfeng;Lyu, Ying;Meng, Xianjun;Song, Jianxin;Bi, Jinfeng;Chen, Qinqin;Wu, Xinye;Lyu, Ying

作者机构：

关键词： Jujube; Aroma; Ripening; GC-MS; E-nose; Principal component analysis

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 270 卷

页码：

收录情况： SCI

摘要： Volatile profiles of jujube fruits at different ripening stages were characterized by GC-MS and E-nose. Changes in the possible precursors of volatile components were also investigated. Four ripening stages were established: GM, green maturity; YM, yellow maturity; HRM, half-red maturity; RM, red maturity. Fruit maturity showed significant effect on the volatile components and their precursors. (E)-2-hexenal was the most abundant component which showed rising trend from 169.2 mu g/kg (GM) to 733.4 mu g/kg (RM). Glucose and fructose showed a decreasing tendency during ripening. As the important precursors of jujube flavor, seven fatty acids were identified, the predominant ones were C-16:0, C-16:1n7, C-18:1n9c and C-18:2n6c; twenty-six free amino acids were quantified, in which L-AspNH(2) and L-Pro were the abundant components. Owing to the highest content of total aldehydes (59.33%) and the strongest responses of E-nose, jujubes at HRM stage showed superior overall flavor quality among all the samples.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序