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Foods

Title:		"Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis"
Author(s):		Qiao Y; Chen Q; Bi J; Wu X; Jin X; Gou M; Yang X; Purcaro G;
Address:		"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. Gembloux Agro-Bio Tech Department, University of Liege, 5030 Gembloux, Belgium. Institute of Agro-Products Processing Science and Technology, XinJiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China"
Journal Title:		Foods
Year:		2022
Volume:		20220131
Issue:		3
Page Number:		-
DOI:		10.3390/foods11030421
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"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"
Keywords:		E-nose Gc-ims aroma distinction red jujube sensory attributes;
Notes:		"PubMed-not-MEDLINEQiao, Yening Chen, Qinqin Bi, Jinfeng Wu, Xinye Jin, Xinwen Gou, Min Yang, Xinrui Purcaro, Giorgia eng 2021BC007/Xinjiang Production and Construction Corps/ 2020CB008/Xinjiang Production and Construction Corps/ CAAS-ASTIP-2020-IFST-04/Agricultural Science and Technology Innovation Project/ Switzerland 2022/02/16 Foods. 2022 Jan 31; 11(3):421. doi: 10.3390/foods11030421"