Comparison of volatile compositions of 15 different varieties of Chinese jujube (Ziziphus jujuba Mill.)

Abstract

Jujube (Ziziphus jujuba Mill.) extract has been commonly used as a flavoring ingredient due to its unique aroma. In this study, solid phase micro extraction method was used to extract the volatile compounds in fresh jujube, with the aid of GC-MS for further chemical separation and identification. As a result, 33 volatile compounds, including aldehydes, alcohols, acids, ketones and esters, were identified. Among them, hexanal (276.5-1314 lg/100 g FW), (E)-2-hexanal, (145.1-1876 lg/100 g FW), nonanal (188.2-1047 lg/100 g FW), and n-decanoic acid (58.42-1268 lg/100 g FW) were found to be the major volatile compounds in fresh jujube fruit. Based on the type and amounts of the volatile compounds, 15 Chinese jujube cultivars were divided into 5 clusters through hierarchical cluster analysis and principal component analysis (PCA). Fiver clusters include cluster 1 (LB, HP, LZ, NP, JS, PZ, and YL), cluster 2 (BJ, DB), cluster 3 (PB, BZ, JD and XZ), cluster 4 (JB) and cluster 5 (YZ). According to the PCA, the clusters 1, 2 and 3 could not be discriminated from each other, but clusters 4 and 5 could be separated very well from each other.

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

“…Additionally, some information on the volatile compounds was lost during the statistical re-modeling. As shown in the loading plots (Figure 6B and Figure 7B), the length of the arrow reflects the extent of information loss, the shorter the arrow, the more information lost [20]. For example, linalool oxide and 5-methyfurfural suffered the most with the loss of their information of DZ, but in JS, dimethyl sulfide loss was the highest.…”

“…Aroma profiles are important characteristics to evaluate the quality of fruits. Several studies have reported that the volatile compounds of jujube fruits are affected by many factors, such as growth period [14], extraction methods [15], the load [16], and processing methods [17,18,19,20]. However, few reports have been associated with changes in volatile compounds of jujube fruits during cold storage, which should be considered.…”

Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose

“…( 2015 ) used this method to detect the volatile components in jujube fruit, finding that there were a total of 18 volatile components detected, and the aldehydes and acids such as hexanal, (E)‐2‐hexanal, benzaldehyde, hexanoic acid, and decanoic acid accounted for 95%. Wang, et al ( 2019 ) also used this method to detect the volatile components in jujube fruit, finding that there was significant difference in volatile components among different varieties.…”

Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum

“…Furthermore, heterocyclic compounds such as 5-hydroxymethyl-2-furaldehyde were detected before and after fermentation, probably due to the heating of sugars and the production of some new substances [ 55 ]. Hexanal with a unique herbal flavor is the most reducing volatile compound and can reduce the strong plant odor of the beverage [ 56 ].…”