Comparison of volatile compositions of 15 different varieties of Chinese jujube (Ziziphus jujuba Mill.).

ABSTRACT: Jujube (Ziziphus jujuba Mill.) extract has been commonly used as a flavoring ingredient due to its unique aroma. In this study, solid phase micro extraction method was used to extract the volatile compounds in fresh jujube, with the aid of GC-MS for further chemical separation and identification. As a result, 33 volatile compounds, including aldehydes, alcohols, acids, ketones and esters, were identified. Among them, hexanal (276.5-1314 μg/100 g FW), (E)-2-hexanal, (145.1-1876 μg/100 g FW), nonanal (188.2-1047 μg/100 g FW), and n-decanoic acid (58.42-1268 μg/100 g FW) were found to be the major volatile compounds in fresh jujube fruit. Based on the type and amounts of the volatile compounds, 15 Chinese jujube cultivars were divided into 5 clusters through hierarchical cluster

SUBMITTER: Wang L 

PROVIDER: S-EPMC6423268 | biostudies-literature | 2019 Mar

REPOSITORIES: biostudies-literature