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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Original Articles

Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

Lina WangDepartment of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USAView further author information

Jiancai ZhuSchool of Perfume and Aroma Technology; Shanghai Institute of Technology, Shanghai, ChinaView further author information

Yaqi WangDepartment of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA;School of Perfume and Aroma Technology; Shanghai Institute of Technology, Shanghai, ChinaView further author information

Xi WangDepartment of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USAView further author information

Feng ChenDepartment of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA;Food Science and Engineering College, Shanxi Agricultural University, Taigu, ChinaView further author information

Xiaowen WangFood Science and Engineering College, Shanxi Agricultural University, Taigu, ChinaCorrespondence[email protected]
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Pages 1844-1853 | Received 18 Aug 2016, Accepted 13 Dec 2016, Published online: 20 Aug 2018

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https://doi.org/10.1080/10942912.2016.1273234
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Xinhuan Yan, Shaoxiang Pan, Xuemei Liu, Mengnan Tan, Xiaodong Zheng, Wenyu Du, Maoyu Wu & Ye Song. (2023) Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches. Foods 12:16, pages 3012.
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Yening Qiao, Qinqin Chen, Min Gou, Zhenzhen Liu, Giorgia Purcaro, Xinwen Jin, Xinye Wu, Jian Lyu & Jinfeng Bi. (2023) Elucidation of baking induced changes in key odorants of Red Jujube (Ziziphus jujuba Mill. cv.‘Junzao’). Journal of Food Composition and Analysis 120, pages 105320.
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Baorong Chen, Xiaodan Wang, Yumeng Zhang, Wenyuan Zhang, Xiaoyang Pang, Shuwen Zhang, Jing Lu & Jiaping Lv. (2023) Determination and Risk Assessment of Flavor Components in Flavored Milk. Foods 12:11, pages 2151.
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Shuangquan Huang, Guanli Li, Yanghe Luo, Haijin Lan, Xiaochun Li, Chao Kang, Liang Shuai & Hui Nie. (2022) Variations in volatile compounds in Chinese water chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) processed with different methods by HS-GC-IMS and HS-SPME-GC-MS. Food Chemistry Advances 1, pages 100072.
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Yu-Han Yang, Jie Zhao & Zhi-Zhi Du. (2022) Unravelling the key aroma compounds in the characteristic fragrance of Dendrobium officinale flowers for potential industrial application. Phytochemistry 200, pages 113223.
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Shuang Guo, Xiaoyan Zhao, Yue Ma, Yubin Wang & Dan Wang. (2022) Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS. Food Chemistry 369, pages 130939.
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Lin Yuan, Xujuan Liang, Xin Pan, Fei Lao, Yong Shi & Jihong Wu. (2021) Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice. Foods 10:12, pages 3151.
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Yuxing Liu, Yueying Sang, Jingyu Guo, Weida Zhang, Tianyu Zhang, Hai Wang, Shaobo Cheng & Guogang Chen. (2021) Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose. Food Science & Nutrition 9:12, pages 6617-6626.
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Lvzhu Yang, Jie Liu, Xinyu Wang, Rongrong Wang, Fang Ren, Qun Zhang, Yang Shan & Shenghua Ding. (2019) Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry. Molecules 24:21, pages 3904.
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Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

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Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

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