Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis
文献类型： 外文期刊
作者： Qiao, Yening 1 ; Chen, Qinqin 1 ; Bi, Jinfeng 1 ; Wu, Xinye 1 ; Jin, Xinwen 3 ; Gou, Min 1 ; Yang, Xinrui 1 ; Purcaro, Giorgia 2 ;
作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agro Prod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Univ Liege, Gembloux Agrobio Tech Dept, B-5030 Gembloux, Belgium
3.XinJiang Acad Agr & Reclamat Sci, Inst Agro Prod Proc Sci & Technol, Shihezi 832000, Peoples R China
关键词： red jujube; aroma distinction; E-nose; GC-IMS; sensory attributes
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 3 期
页码：
收录情况： SCI
摘要： The aroma characteristics of six red jujube cultivars (Jinchang-'JC', Junzao-'JZ', Huizao-'HZ', Qiyuexian-'QYX', Hetiandazao-'HTDZ', and Yuanzao-'YZ'), cultivated in Xinjiang Province, China, were studied by E-nose and GC-IMS. The presence of acetoin, E-2-hexanol, hexanal, acetic acid, and ethyl acetate played an important role in the classification results. JC, JZ, HZ, and YZ were different from others, while QYX and HTDZ were similar to each other. HZ had the most abundant specific VOCs, including linalool, nonanoic acid, methyl myristoleate, 2-acetylfuran, 1-octen-3-one, E-2-heptenal, 2-heptenone, 7-octenoic acid, and 2-pentanone. HZ had higher intensity in jujube ID, floral, sweet, and fruity attributes. Correlation analysis showed that jujube ID (identity) might be related to phenylacetaldehyde and isobutanoic acid that formed by the transamination or dehydrogenation of amino acids; meanwhile, the sweet attribute was correlated with amino acids, including threonine, glutamic acid, glycine, alanine, valine, leucine, tyrosine, phenylalanine, lysine, histidine, and arginine.
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