The effects of high hydrostatic pressure (HHP) at 500 MPa for 10 min and ultrahigh temperature (UHT) at 110°C for 8.6 s on the quality of cloudy ginger juice (CGJ) were investigated during storage for 91 days at 4 and 25°C. The quality aspects studied were microbial stability and selected properties, including pH, total soluble solids (TSS), titratable acidity (TA), total phenols, gingerols, antioxidant capacity, color, and aroma composition. The results showed that HHP treatment led to a 3.0 log cycle reduction of microbial load but did not influence pH, TSS, TA, antioxidant capacity, and color (day 0). Total phenol content increased by 5.31 % after HHP treatment but decreased significantly by 14.74 % after UHT treatment (day 0). Gingerols increased by 14.43 and 14.18 % after HHP and UHT treatments (day 0), respectively. Monoterpenoids, which are the main volatile aroma compounds, did not change significantly after HHP treatment but decreased significantly by 2.27 % after UHT treatment (day 0). During storage, the decreases in total phenols, gingerols, and antioxidant capacity in the UHTtreated GCJ were more noticeable than those in the HHPtreated GCJ. Kinetic data of changes in total phenols, gingerols, and antioxidant capacity fitted into the combined model well. The changes in antioxidant capacity were positively and significantly correlated to total phenols and gingerols. Color darkened and aroma faded in both HHPtreated and UHT-treated CGJs during storage. The quality changes in samples stored at 25°C were also more noticeable than those stored at 4°C.

To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major aromatic active compounds were identified, among which 4-hexanolide, 4-cyclopentene-1,3-dione, 5-methyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3,5-dihydroxy-2-methyl-4-pyrone were first confirmed as aromatic compounds of jujube. Sensory evaluation revealed that the major characteristic aromas of dried jujube slices were caramel flavor, roasted sweet flavor, and bitter and burnt flavors. The PLSR results showed that certain compounds were related to specific taste attributes. 2,3-butanedione and acetoin had a significant positive correlation with the roasted sweet attribute. On the other hand, γ-butyrolactone, 4-cyclopentene-1,3-dione, and 4-hydroxy-2,5-dimethyl-3(2H)furanone had a significant positive impact on the caramel attributes. For the bitter attribute, 2-acetylfuran and 5-methyl-2(5H)-furanone were positively correlated. Regarding the burnt flavor, 5-methyl-2-furancarboxaldehyde and 3,5-dihydroxy-2-methyl-4-pyrone were the most influential odor-active compounds. Finally, 2-furanmethanol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were identified as the primary sources of the burnt and bitter flavors. Importantly, this work could provide a theoretical basis for aroma control during dried jujube slices processing.