Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose

文献类型： 外文期刊

第一作者： Chen, Qinqin

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

作者机构：

关键词： Jujube;Identification;Electronic nose;Principal component analysis;Cluster analysis;Linear discriminant analysis

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2018 年 105 卷

页码：

收录情况： SCI

摘要： Volatile profile of ten different varieties of fresh jujubes was characterized by HS-SPME/GC MS (headspace solid phase micro-extraction combined with gas chromatography mass spectrometry) and E-nose (electronic nose). GC MS results showed that a total of 51 aroma compounds were identified in jujubes, hexanoic acid, hexanal, (E)-2-hexenal, (Z)-2-heptenal, benzaldehyde and (E)-2-nonenal were the main aroma components with contributions that over 70%. Differentiation of jujube varieties was conducted by cluster analysis of GC MS data and principal component analysis & linear discriminant analysis of E-nose data. Both results showed that jujubes could be mainly divided into two groups: group A (JZ, PDDZ, JSXZ and LWZZ) and group B (BZ, YZ, MZ, XZ and DZ). There were significant differences in contents of alcohols, acids and aromatic compounds between group A and B. GC MS coupled with E-nose could be a fast and accurate method to identify the general flavor difference in different varieties of jujubes.

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