Abstract: In order to explore the difference in aroma quality of dried jujube and its different extracts, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with electronic nose was used to investigate the volatile components of dried jujube and its extracts and absolute oils obtained by heat reflux extraction and microwave-assisted heat reflux extraction. The results showed that a total of 96 volatile components were detected in dried jujube and its extracts, the major aroma components being acids, esters, aldehydes and ketones. The relative content of acidic volatile components was the highest in the extract and absolute oil obtained using heat reflux extraction, 44.433% and 39.304%, respectively, and their contents of volatile ketones were significantly higher than those of the other samples (P < 0.05). The highest relative content of volatile esters of 52.196% and 45.863% was observed in the extract and absolute oil obtained using microwave-assisted heat reflux extraction, respectively. According to the results of GC-MS and electronic nose, the two absolute oils, extracted from the extracts, respectively, had similar aroma characteristics. The results of loading analysis showed that the aroma components of dried jujube and its different extracts could be recognized by sensors W1S, W1W, W2S and W2W. In general, HS-SPME-GC-MS combined with electronic nose can be used toevaluate the difference in aroma quality of dried jujube and its extracts.

Key words: dried jujube; extract; absolute oil; aroma components; headspace solid phase microextraction-gas chromatography-mass spectrometry; electronic nose