E-nose; GC-IMS; aroma distinction; red jujube; sensory attributes; Food Science; Microbiology; Health (social science); Health Professions (miscellaneous); Plant Science
Résumé :
[en] The aroma characteristics of six red jujube cultivars (Jinchang-'JC', Junzao-'JZ', Huizao-'HZ', Qiyuexian-'QYX', Hetiandazao-'HTDZ', and Yuanzao-'YZ'), cultivated in Xinjiang Province, China, were studied by E-nose and GC-IMS. The presence of acetoin, E-2-hexanol, hexanal, acetic acid, and ethyl acetate played an important role in the classification results. JC, JZ, HZ, and YZ were different from others, while QYX and HTDZ were similar to each other. HZ had the most abundant specific VOCs, including linalool, nonanoic acid, methyl myristoleate, 2-acetylfuran, 1-octen-3-one, E-2-heptenal, 2-heptenone, 7-octenoic acid, and 2-pentanone. HZ had higher intensity in jujube ID, floral, sweet, and fruity attributes. Correlation analysis showed that jujube ID (identity) might be related to phenylacetaldehyde and isobutanoic acid that formed by the transamination or dehydrogenation of amino acids; meanwhile, the sweet attribute was correlated with amino acids, including threonine, glutamic acid, glycine, alanine, valine, leucine, tyrosine, phenylalanine, lysine, histidine, and arginine.
Disciplines :
Chimie Sciences des denrées alimentaires
Auteur, co-auteur :
Qiao, Yening ; Université de Liège - ULiège > TERRA Research Centre ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Chen, Qinqin ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Bi, Jinfeng; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Wu, Xinye ; Université de Liège - ULiège > TERRA Research Centre ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Jin, Xinwen; Institute of Agro-Products Processing Science and Technology, XinJiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
Gou, Min ; Université de Liège - ULiège > TERRA Research Centre ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Yang, Xinrui; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Purcaro, Giorgia ; Université de Liège - ULiège > TERRA Research Centre > Chimie des agro-biosystèmes
Langue du document :
Anglais
Titre :
Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis.
Agricultural Science and Technology Innovation Project
Organisme subsidiant :
XPCC - Xinjiang Production and Construction Corps
Subventionnement (détails) :
Funding: The funding support of the Science and Technology Cooperation Project of Xinjiang Production and Construction Corps (2021BC007), Financial Science and Technology Project of Xinjiang production and construction Corps (2020CB008), and Agricultural Science and Technology Innovation Project (CAAS-ASTIP-2020-IFST-04) are greatly appreciated by the authors.
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