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]
View further author information

Figures & data

Figure 1. Comparison of aroma profile between jujubes extracts and filtered juices by E-nose.

Table 1. Aroma-impact compounds of jujube juices detected by GC-O (FD ≥ 4).

Download CSV Display Table

Table 2. Result of recovery (%) and RSD (%) of two internal standards in four filtered jujube juices.

Download CSV Display Table

Table 3. Average values (mean ± standard deviation) (μg/kg) of volatile compounds detected in filtered jujube juices.

Download CSV Display Table

Figure 2. Aroma profiles of jujube juices obtained from Y1, Y2, Y3, and Y4 samples. In sensorial parameters indicated with an (*), a difference among some trials is verified for p < 0.05.

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

Table 1. Aroma-impact compounds of jujube juices detected by GC-O (FD ≥ 4).

Table 2. Result of recovery (%) and RSD (%) of two internal standards in four filtered jujube juices.

Table 3. Average values (mean ± standard deviation) (μg/kg) of volatile compounds detected in filtered jujube juices.

Related Research Data

Information for

Open access

Opportunities

Help and information

Your download is now in progress and you may close this window

Login or register to access this feature

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

Figures & data

Table 1. Aroma-impact compounds of jujube juices detected by GC-O (FD ≥ 4).

Table 2. Result of recovery (%) and RSD (%) of two internal standards in four filtered jujube juices.

Table 3. Average values (mean ± standard deviation) (μg/kg) of volatile compounds detected in filtered jujube juices.

Related Research Data

Related research

To cite this article:

Download citation

Information for

Open access

Opportunities

Help and information

Keep up to date