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Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC-MS

文献类型： 外文期刊

作者： Li, Binbin 1 ; Mu, Qian 1 ; Guo, Huijing 1 ; Jia, Wenting 1 ; Zhang, Mengzhen 2 ; Liu, Ya 2 ; Jin, Xinwen 1 ;

作者机构： 1.Xinjiang Acad Agr Reclamat Sci, Inst Agr Prod Proc, Shihezi, Peoples R China

2.Shihezi Univ, Sch Food Sci, Shihezi, Xinjiang Autono, Peoples R China

关键词： Jujube wine; Roasting; Volatile organic compounds; GC-MS; GC-IMS

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 30 卷

页码：

收录情况： SCI

摘要： The effects of jujube pretreatment at different roasting temperatures (80-160 degrees C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were evaluated using HPLC, HS-GC-IMS, HS-SPMEGC-MS, and sensory analysis. The results revealed that roasting at 80-100 degrees C enhanced the accumulation of sweet amino acids in jujube wine, whereas roasting at 140-160 degrees C increased the bitter amino acid content. As the roasting temperature increased, the contents of esters, alcohols, acids, aldehydes, and ketones in jujube wine rose initially before declining thereafter. Meanwhile, the furan compound content exhibited a continuous increase. Through multivariate statistical analyses, including orthogonal partial least squares-discriminant analysis (OPLSDA), relative odor activity value (ROAV) calculations, and variable importance in projection (VIP), six key characteristic flavor compounds were identified. These included isoamyl acetate, ethyl hexanoate, and ethyl octanoate. The novel insights derived from this study could guide the improvement of jujube wine flavor.

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