Effect of Drying and Storage on the Volatile Compounds of Jujube Fruit Detected by Electronic Nose and GC-MS

Pu, Yunfeng; Ding, Tian; Lv, Ruiling; Cheng, Huan; Liu, Donghong

doi:10.3136/fstr.24.1039

Cited by 11 publications

(8 citation statements)

References 27 publications

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“…A total of 64 volatile compounds were detected in blended juices and rehydrated juices, including 10 ketones, 19 aldehydes, 8 terpenes, 8 alcohols, 9 acids, and 10 esters ( Table 2 ). Most of the volatiles found here are the same as in other reports on jujube, pumpkin, mango fruits, or their products [ 37 , 38 , 39 , 40 , 41 ], except for two compounds: 1-(1,3-dimethyl-3-cyclohexen-1-yl) ethanone (A4 in Table 2 ) and 5-ethyl-1-cyclopentene-1-carboxaldehyde (B12 in Table 2 ). Hence, appropriate blending can improve the sensory qualities and increase kinds of volatile compounds [ 42 , 43 ].…”

Section: Resultssupporting

confidence: 83%

“…Esters are pivotal to the aroma of most fruits and comprise the important proportion of volatiles in jujubes and mangoes [ 37 , 41 , 72 ]. Nine esters were detected and quantified in HHP-treated blended juices and four in HHP–VFD-treated rehydrated juices, of which methyl and ethyl esters were dominant.…”

Section: Resultsmentioning

confidence: 99%

“…When chain length exceeds C6, such as hexanal and 1-nonanal, aldehydes detected here have dual properties with descriptors of fruity/floral or fatty notes, depending on the concentration, the substrate, and the person who senses them. Aldehydes containing an aromatic ring, such as benzaldehyde in this study, are major components of jujube, pumpkin and other foods that mainly emit sweet and nutty aromas, such as that of newly crushed almonds [ 37 , 40 ]. Unsaturated aldehydes with both ( E ) and ( Z ) isomer conformations (e.g., ( E )-2-hexenal, ( E )-2-nonenal, ( E )-2-octenal, and ( E , Z )-2,6-nonadienal herein) have higher odor thresholds and are usually compounds that affect characteristics.…”

Section: Resultsmentioning

confidence: 99%

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Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

Yuan

Liang

Pan

et al. 2021

Foods

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A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP–VFD treatment did not significantly reduce volatile compound contents compared to single HHP or VFD. Gas chromatography–olfactometry showed that HHP–VFD raised the contents of floral-like volatile compounds (e.g., β-ionone) compared to the untreated sample. Sensory evaluation analysis confirmed that the overall liking was unchanged after the HHP–VFD treatment. The HHP–VFD combined treatment is effective in maintaining the flavor and extending shelf life, and is convenient for the portability and transportation of ready-to-drink juice.

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

Yuan

Liang

Pan

et al. 2021

Foods

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“…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.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2019

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Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results identified 53 peaks that corresponded to 47 compounds and were mostly alcohols, aldehydes, esters, and ketones. Differences in the volatile components of jujube fruits were revealed in topographic plots and fingerprints. For DZ, 3-pentanone was the characteristic component of fresh fruits. After storage for 15 days, dipropyl disulfide became the most special substance. Moreover, when stored for 30 and 45 days, the fruits had some same volatile components, like 2-pentyl furan and diallyl sulfide. However, for DZ stored for 60 days, esters were the prominent constituent of the volatile components, simultaneously, some new alcohols appeared. For JS, 2-ethyl furan was the representative of fresh fruits, and 2-butoxyethanol content was the most abundant after 15 and 30 days of storage. Different from that in DZ, the content of ester in JS increased after storage for 45 days. Substances such as amyl acetate dimer, methyl salicylate, and linalool greatly contributed to the jujube flavor during the late storage period. Principal component analysis (PCA) showed that fresh samples and refrigerated fruits were effectively distinguished. Heat map clustering analysis displayed the similarity of volatile components in different samples and was in accordance with PCA results. Hence, the volatile components of jujube fruits can be readily identified via HS-GC-IMS, and jujube fruits can be classified at different periods based on the difference of volatile components.

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“…Usually, researchers used gas chromatography-mass spectrometry (GC-MS) and other chemical methods or sensory analysis methods for flavor research (Runu, Bipan, Rajib, & Nabarun, 2016;Sant Ana et al, 2018). Yang, Yu, Pei, Mariga, and Hu (2015) and Pu, Ding, Lv, Cheng, and Liu (2018) used an electronic nose in combination with GC-MS to study the effects of volatile flavors of Flammulina velutipes and red jujube fruits on drying. The related research results showed that both the electronic nose and GC-MS could effectively distinguish different substances, and the PCA results were highly consistent (Wang, Yang, & Zheng, 2016).…”

Section: Introductionmentioning

confidence: 99%

Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork

Yang

Zhang

et al. 2021

J Food Process Engineering

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The present study aims to explore rapid method for the detection of flavor substances in Ningxiang pork. Collect the longissimus dorsi samples of Ningxiang pigs with a left carcass weight 25-30 kg. After pretreatment, five factors affecting the volatile flavors of Ningxiang pork were detected: heat treatment time, the amount of saturated NaCl solution added, sample weight, equilibrium time and equilibrium temperature. The results showed that among the five factors, the heat treatment time had the greatest influence on the volatile flavors of Ningxiang pork and the equilibrium time had the least influence. The volatile substances of Ningxiang pork showed a trend of first increasing and then decreasing with the heat treatment time going on, the addition of saturated NaCl solution and the change of the sample weight. The overall flavor of Ningxiang pork increased with the increase of equilibrium temperature, and after equilibrating for 15 min, the overall flavor of Ningxiang pork was basically not affected by the equilibrium time. The optimal combination of conditions for rapid detection of Ningxiang pork flavor substances using electronic nose is sample weight 3 g, saturated NaCl solution 0.5 mL/g, heat treatment time 3 min and equilibrium time 15 min at 55 C. Practical ApplicationsTo establish an experimental method for the rapid detection of volatile flavor compounds in Ningxiang pork using an electronic nose, and to initially construct a fingerprint of Ningxiang pork flavor, with a view to providing more efficient and accurate ideas and methods for evaluating the quality and authenticity of Ningxiang pork.

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Effect of Drying and Storage on the Volatile Compounds of Jujube Fruit Detected by Electronic Nose and GC-MS

Cited by 11 publications

References 27 publications

Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

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

Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork

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