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Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying

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文献类型：外文期刊

作者： Gou, Min ¹ ; Chen, Qinqin ¹ ; Qiao, Yening ¹ ; Jin, Xinwen ⁴ ; Zhang, Jingjian ² ; Yang, Hui ⁴ ; Fauconnier, Marie-Laure ³ ; Bi, Jinfeng ¹ ;

作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

2.CangZhou Acad Agr & Forestry Sci, Cangzhou 061001, Peoples R China

3.Univ Liege, Gembloux Agrobio Tech, Lab Chem Nat Mol, B-5030 Gembloux, Belgium

4.XinJiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi 832000, Peoples R China

关键词： Red jujube; GC-O-MS; Omission tests; Odor activity values; Detection frequency

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （影响因子：4.3；五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2023 年 116 卷

页码：

收录情况： SCI

摘要： Aroma profile and key aroma-active of red jujube subjected to pilot scale freeze drying (FD) were investigated based on molecular sensory science. After FD, 41 aroma compounds were identified through gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and quantified through calibration curves. The total aroma compounds content was decreased 26.71% compared with raw red jujube, of which ketones and acids contents were decreased 63.33% and 62.88%, while, the esters, lactones and alcohols contents were increased 34.10%, 8.52% and 480.17%, respectively. Through the GC-O-MS, odor active values combined with recombination and omission tests, 14 key aroma-active compounds were identification in freeze-dried red jujube. In which, 2-ethyl-3,5-dimethyl-pyrazine had the highest OAV (2687.00) and dominated the roast note of aroma profile. In addition, ethyl heptanoate, hexyl acetate, 2,3-butanediol, ethyl dodecanoate and 5-heptyloxolan-2-one were newly identified as the key aroma-active compounds in freeze-dried red jujube.

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