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Food Res Int

Title:		Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose
Author(s):		Chen Q; Song J; Bi J; Meng X; Wu X;
Address:		"Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, China. Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS), Beijing 100193, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, China. Electronic address: bjfcaas@126.com. Department of Food Science, Shenyang Agricultural University, Shenyang, 110866, China"
Journal Title:		Food Res Int
Year:		2018
Volume:		20171126
Issue:
Page Number:		605 - 615
DOI:		10.1016/j.foodres.2017.11.054
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Volatile profile of ten different varieties of fresh jujubes was characterized by HS-SPME/GC-MS (headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry) and E-nose (electronic nose). GC-MS results showed that a total of 51 aroma compounds were identified in jujubes, hexanoic acid, hexanal, (E)-2-hexenal, (Z)-2-heptenal, benzaldehyde and (E)-2-nonenal were the main aroma components with contributions that over 70%. Differentiation of jujube varieties was conducted by cluster analysis of GC-MS data and principal component analysis & linear discriminant analysis of E-nose data. Both results showed that jujubes could be mainly divided into two groups: group A (JZ, PDDZ, JSXZ and LWZZ) and group B (BZ, YZ, MZ, XZ and DZ). There were significant differences in contents of alcohols, acids and aromatic compounds between group A and B. GC-MS coupled with E-nose could be a fast and accurate method to identify the general flavor difference in different varieties of jujubes"
Keywords:		Adult China Cluster Analysis Discriminant Analysis *Electronic Nose Female Fruit/*chemistry *Gas Chromatography-Mass Spectrometry Humans Linear Models Male Odorants/*analysis *Olfactory Perception Principal Component Analysis *Smell *Solid Phase Microextr;
Notes:		"MedlineChen, Qinqin Song, Jianxin Bi, Jinfeng Meng, Xianjun Wu, Xinye eng Research Support, Non-U.S. Gov't Canada 2018/02/13 Food Res Int. 2018 Mar; 105:605-615. doi: 10.1016/j.foodres.2017.11.054. Epub 2017 Nov 26"