Effects of Degree of Maturity and Drying Methods on Aroma Components in Chinese Jujube Juice

doi:10.7506/spkx1002-6630-201224049

Abstract

Abstract: The effects of maturity (crispness maturity and full maturity) and drying methods (shadow drying and hot air drying) on aroma components in Chinese jujube juice were studied. Solid phase micro-extraction coupled with gas chromatography mass spectrometry (SPME/GC-MS) was used to analyze aroma components in various juice samples. A total of 34, 37, 42 and 44 volatile compounds all including acids, aldehydes, ketones, esters, and alcohols were identified in juice samples prepared from fresh jujubes at crispness maturity and full maturity as well as shadow dried and hot air dried jujubes, respectively. Four samples exhibited significant differences in the groups and amounts of aroma compounds. Juice samples prepared from dried Chinese jujubes especially hot air drying contained more aroma components with higher relative contents and had typical aroma. In conclusion, hot air dried jujubes is more suitable material for jujube juice.

Key words: Chinese jujube juice, aroma compounds, solid phase micro-extraction (SPME), gas chromatography mass spectrometry (GC-MS)

CLC Number:

TS205.1，S665.1

Zhou-Min LU. Effects of Degree of Maturity and Drying Methods on Aroma Components in Chinese Jujube Juice[J]. FOOD SCIENCE, 2012, 33(24): 234-238.

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