Comparison of volatile compounds and fatty acids of jujubes ( Ziziphus jujuba mill.) before and after blackening process

Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices

“…In total, there were 19 markers, of which 12 were volatile compounds, 4 were color parameters, and 3 were bioactive compounds. Among these, physicochemical properties, including volatile compounds (ethyl hexanoate (A2), ( E )-2-hexenal (B1), and hexanoic acid (G1)), bioactive compounds (cAMP and AA), and color parameters have been reported as discriminating indicators in jujube fruits of different origins, cultivars, processing methods, and storage times [ [89] , [90] , [91] , [92] , [93] ]. Terpene discrimination indicators included all the terpenes detected in this study, indicating that the terpenes are more sensitive to processing.…”

Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine

“…Maillard reaction usually occurs between amino acids and reducing sugars, which could result in desirable flavor and color. , During the development of Maillard flavoring production, people give attention to the Maillard reaction and try to use it to prepare condiments. To control the quality of condiment preparation, it is necessary to clarify the color inhibition mechanism and flavor formation mechanism of the Maillard reaction.…”