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Comprehensive investigation on free and glycosidically bound volatile compounds in Ziziphus jujube cv. Huizao

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文献类型：外文期刊

作者： Gou, Min ¹ ; Chen, Qinqin ¹ ; Qiao, Yening ¹ ; Li, Jiaxin ¹ ; Long, Jie ¹ ; Wu, Xinye ¹ ; Zhang, Jingjian ² ; Fauconnier, Marie-Laure ³ ; Jin, Xinwen ⁴ ; Lyu, Jian ¹ ; Bi, Jinfeng ¹ ;

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

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

3.Univ Liege, Lab Chem Nat Mol, Gembloux Agrobio Tech, 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; Odor active values; Detection frequency analysis; Aroma recombination; Glycosides

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （影响因子：4.52；五年影响因子：4.942 ）

ISSN： 0889-1575

年卷期： 2022 年 112 卷

页码：

收录情况： SCI

摘要： Both free and glycosidically bound volatile compounds of Ziziphus jujube cv. Huizao were comprehensively investigated in this study. There were 43 and 17 volatile compounds identified in free and bound fraction of "Huizao", respectively. Green, sweet, floral, fruity, cream, sour/rancid and nut notes could describe the aroma profiles through quantitative descriptive analysis. In terms of free volatiles, 22 compounds with odor activity values >= 1 and 21 compounds with detection frequency >= 2. 3-Hydroxy-2-butanone, butane-2,3-dione, methyl decanoate, ethyl decanoate, methyl dodecanoate, 5-propyloxolan-2-one, 5-butyloxolan-2-one, 2-ethyl-3,5-dimethyl-pyrazine, (E)-but-2-enoic acid, hexanoic acid, hexanal, 6-methyl-5-hepten-2-one, 3-oxobutan-2-yl acetate, 5-ethyloxolan-2-one, and 3-methyl-butanoic acid were identified as key aroma-active compounds in "Huizao" via recombination and omission tests. Moreover, key aroma-active compounds of 3-hydroxy-2-butanone, 5-ethyloxolan-2-one, (E)-but-2-enoic acid, hexanoic acid and 3-methyl-butanoic acid were also detected in bound fraction, aroma intensity of "Huizao" could be effectively enhanced by enzymatic hydrolysis.

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