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Insight into the impact of various processing stages on metabolites and flavors in jujube jam

文献类型： 外文期刊

作者： Liu, Jun 1 ; Wu, Zhe 1 ; Zhu, Jiamin 1 ; Fu, Xiaoyu 1 ; Wang, Mengnan 1 ; Xing, Jun 1 ; Qin, Xinzheng 2 ; Tu, Yixian 1 ; Liu, Yun-Guo 3 ;

作者机构： 1.Xinjiang Univ, Coll Life Sci & Technol, Xinjiang Key Lab Biol Resources & Genet Engn, Urumqi 830046, Peoples R China

2.Xinjiang Acad Agr Sci, Inst Appl Microbiol, Urumqi 830000, Peoples R China

3.Linyi Univ, Coll Life Sci, Linyi 276005, Peoples R China

关键词： Jujube jam; Metabolome; Characteristic flavors; Microorganisms; ROAV

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 200 卷

页码：

收录情况： SCI

摘要： Essential to the determination of the ultimate and flavor of jujube jam are various processing stages. Nevertheless, the alterations in metabolites and flavor chemistry throughout the processing of jujube jam are poorly comprehended. This research employed metabolomics, flavor analysis, and microbial indicators to examine the impact of distinct processing stages on the metabolites and flavor profile of jujube jam. The research findings indicated that the sterilization stage (SJ) was the most favorable stage for metabolite accumulation. Hexahydropseudoketone and 2-methylbutyraldehyde, compounds responsible for off-odors, exhibited a significant reduction following the concentration stage (NS). The distinctive flavors detected in jujube jam included floral, citrus, sweet and sour, as well as cheesy notes. Furthermore, the alterations observed in microbial indicators confirmed that the jujube jam products adhered to the established jam production benchmarks. In summary, these findings offer a foundational framework for the creation of a regulated processing system and for the improvement of jujube jam quality, thereby providing valuable guidance for the targeted production of premium jujube jam.

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