[en] 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.
Disciplines :
Chemistry Food science
Author, co-author :
Gou, Min ; Université de Liège - ULiège > TERRA Research Centre
Chen, Qinqin
Qiao, Yening ; Université de Liège - ULiège > TERRA Research Centre
Li, Jiaxin
Long, Jie
Wu, Xinye ; Université de Liège - ULiège > TERRA Research Centre
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