[en] Jujube is widely consumed fresh or used as ingredient in food industry, especially in China. Processed red jujube is characterized by a caramel-like and roasted aroma which contrasted with the sweet and fruity aroma of raw red jujube. The characteristic volatiles that contribute to this aroma have never been elucidated. The volatile organic components (VOCs) of baked and raw red jujubes were determined based on molecular sensory science including gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma extract dilution analysis (AEDA), odor activity value (OAV), recombination, and omission experiments. Results revealed that 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)− 2-buten-1-one, 5-butyltetrahydro-2-furanone, and hexanoic acid were the common key odor active compounds in raw and baked red jujube. However, the baking process triggered the formation of aromatic hydrocarbon molecules in red jujube including 1H-pyrrole-2-carboxaldehyde (0.21 μg/g), 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one (34.15 μg/g), 5-methyl-2-furancarboxaldehyde (0.36 μg/g), and benzaldehyde (0.11 μg/g).
Disciplines :
Food science Chemistry
Author, co-author :
Qiao, Yening ; Université de Liège - ULiège > Université de Liège - ULiège ; 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, 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, 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, China
Liu, Zhenzhen; Cangzhou Academy of Agriculture and Forestry Sciences, Cangzhou, China
Purcaro, Giorgia ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Jin, Xinwen; Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, China
Wu, Xinye ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech ; 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, China
Lyu, Jian; 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, 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, China
Language :
English
Title :
Elucidation of baking induced changes in key odorants of Red Jujube (Ziziphus jujuba Mill. cv.‘Junzao’)
The funding support of the Science and Technology Cooperation Project of Xinjiang Production and Construction Corps (2021BC007), Agricultural Science and Technology Innovation Team Program, Xinjiang Academy of Agricultural and Reclamation Science (2022-2024) and Financial Fund of Institute of Food Science, Technology, Nutrition and Health (Cangzhou), CAAS (CAAS-IFSTNH-CZ-2022–02) are greatly appreciated by the authors.
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