Journal
FOOD RESEARCH INTERNATIONAL
Volume 105, Issue -, Pages 605-615Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.11.054
Keywords
Jujube; Identification; Electronic nose; Principal component analysis; Cluster analysis; Linear discriminant analysis
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Funding
- National Key R&D Program of China [2017YFD0400900, 2017YFD0400904]
- Fundamental Research Funds for Central Non-profit Scientific Institution [S2016JC09]
- collaborative innovation task of CAAS [CAAS-XTCX201605-3]
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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.
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