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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Identification of bitter compounds from dried fruit of Ziziphus jujuba cv. Junzao

Yunfeng PuCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;College of Life Sciences, Tarim University, Alar, Xinjiang, ChinaORCID Iconhttp://orcid.org/0000-0002-2526-7647View further author information
ORCID Icon,
Tian DingCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;Fuli Institute of Food Science, Zhejiang University, Hangzhou, ChinaView further author information
,
Na ZhangCollege of Life Sciences, Tarim University, Alar, Xinjiang, ChinaView further author information
,
Peng JiangCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaView further author information
&
Donghong LiuCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;Fuli Institute of Food Science, Zhejiang University, Hangzhou, China;Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, ChinaCorrespondence[email protected]
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Pages S26-S35 | Received 01 Oct 2016, Accepted 25 Jan 2017, Published online: 25 Apr 2017

Citations (16)

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He Li, Li-Feng Li, Zhi-Jun Zhang, Chun-Jian Wu & Shu-Juan Yu. (2023) Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review. Critical Reviews in Food Science and Nutrition 63:14, pages 2277-2317.
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Yunfeng Pu, Andew J. Sinclair, Jianjun Zhong, Donghong Liu & Lijun Song. (2019) Determination of ϒ-aminobutyric acid (GABA) in jujube fruit (Ziziphus jujuba Mill.). CyTA - Journal of Food 17:1, pages 158-162.
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Articles from other publishers (14)

Leshi Wang, Li Zhang, Jiuxiao Hao, Yingying Li, Xintian Yu & Bingjie Zhang. (2023) Sustainable recovery of melanoidins from thermal hydrolyzed sludge by macroporous resin and properties characterization. Journal of Environmental Management 331, pages 117277.
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Xiaojie Hou, Shenghuizi Chen, Yunfeng Pu, Tingting Wang, Heng Xu, Hu Li, Peng Ma & Xujie Hou. (2023) Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine. Molecules 28:3, pages 1250.
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Jingna Yan & Huarong Tong. (2022) An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction. Comprehensive Reviews in Food Science and Food Safety 22:1, pages 187-232.
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Shan Huang, Lu Wang, Zhirong Wang, Gang Yang, Xuwen Xiang, Yuanzhe An & Jianquan Kan. (2022) Multiomics strategy reveals the accumulation and biosynthesis of bitter components in Zanthoxylum schinifolium Sieb. et Zucc. Food Research International 162, pages 111964.
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Qianqian Shi, Xi Li, Jiangtao Du, Yu Liu, Bingqi Shen & Xingang Li. (2022) Association of Bitter Metabolites and Flavonoid Synthesis Pathway in Jujube Fruit. Frontiers in Nutrition 9.
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Cuiping Wen, Zhong Zhang, Qianqian Shi, Rongrong Yue & Xingang Li. (2022) Metabolite and Gene Expression Analysis Underlying Temporal and Spatial Accumulation of Pentacyclic Triterpenoids in Jujube. Genes 13:5, pages 823.
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Zhong Zhang, Qianqian Shi, Bin Wang, Aimin Ma, Yongkang Wang, Qingtun Xue, Bingqi Shen, Halina Hamaila, Tang Tang, Xiaoquan Qi, Alisdair R. Fernie, Jie Luo & Xingang Li. (2021) Jujube metabolome selection determined the edible properties acquired during domestication. The Plant Journal 109:5, pages 1116-1133.
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Wei Ren, Yue Ma, Dan Liu, Pan Liang, Junfeng Du, Sijin Yang, Lina Tang & Yongjiang Wu. (2022) Chemical composition analysis, antioxidant activity, and target cell‐based screening of the potential active components in jujube and its fermented product. Journal of Food Science 87:2, pages 664-685.
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Imen Abcha, Leila Ben Haj Said, Stephane Salmieri, Paula Criado, Mohamed Neffati & Monique Lacroix. (2021) Optimization of extraction parameters, characterization and assessment of bioactive properties of Ziziphus lotus fruit pulp for nutraceutical potential. European Food Research and Technology 247:9, pages 2193-2209.
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Zhendong Lu, Guangfa Xie, Dianhui Wu, Lixia Yang, Zhao Jin, Zhiming Hu, Xibiao Xu & Jian Lu. (2021) Isolation and identification of the bitter compound from Huangjiu. Food Chemistry 349, pages 129133.
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Balarabe B. Ismail, Yunfeng Pu, Mingming Guo, Xiaobin Ma & Donghong Liu. (2019) LC-MS/QTOF identification of phytochemicals and the effects of solvents on phenolic constituents and antioxidant activity of baobab (Adansonia digitata) fruit pulp. Food Chemistry 277, pages 279-288.
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Sonja Veljović, Ninoslav Nikićević & Miomir Nikšić. 2019. Alcoholic Beverages. Alcoholic Beverages 161 197 .
Qianqian Shi, Zhong Zhang, Juanjuan Su, Jun Zhou & Xingang Li. (2018) Comparative Analysis of Pigments, Phenolics, and Antioxidant Activity of Chinese Jujube (Ziziphus jujuba Mill.) during Fruit Development. Molecules 23:8, pages 1917.
Crossref
Yunfeng Pu, Tian Ding, Wenjun Wang, Yanju Xiang, Xingqian Ye, Mei Li & Donghong Liu. (2017) Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit ( Zizyphus jujuba cv. Junzao) . Journal of the Science of Food and Agriculture 98:2, pages 628-634.
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