Fingerprinting of Volatile Organic Compounds in Jujubes from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry

doi:10.7506/spkx1002-6630-20220412-140

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (6): 285-291.doi: 10.7506/spkx1002-6630-20220412-140

• Component Analysis • Previous Articles Next Articles

Fingerprinting of Volatile Organic Compounds in Jujubes from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry

YANG Zhipeng, ZHAO Wen, WEI Xixi, LIU Weifeng, ZHANG Lei, SUN Jia, WAN Sheng, WANG Lina, WANG Shujing, LI Jiangui

(1. College of Resources and Environment, Xinjiang Agricultural University, ürümqi 830052, China; 2. Xinjiang Jujube Engineering Technology Research Center, ürümqi 830011, China; 3. Forestry and Landscape Architecture, Xinjiang Agricultural University, ürümqi 830052, China; 4. College of Resource and Environment Sciences, Xinjiang University, ürümqi 830046, China)

Online:2023-03-27 Published:2023-03-27

Abstract

Abstract: Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the characteristics and flavor components of 31 jujube samples from three major production areas around the Tarim Basin in Xinjiang autonomous region, Xinzheng in Henan province and Linxian in Shanxi province. GC-IMS flavor fingerprints were constructed to visually identify the differences in the volatile organic jujubes from different geographical origins. The volatile flavor compounds of Huizao and Junzao jujubes from the regions in Xinjiang were significantly different from those of the jujubes from their native habitats. 1-Octene-3-ol (D), 2-methylpropionic acid, 3-octanone (D), butyric acid, and hydroxyacetone contributed the most to the aroma of Huizao jujube. The volatile organic compounds that contributed the most to the aroma of Junzao jujube were propanal, acetone, 3-methyl butyral, octanal (M), and nonanal (M).

Key words: jujube; gas chromatography-ion mobility spectrometry; volatile organic compounds; fingerprints

CLC Number:

S665.1

YANG Zhipeng, ZHAO Wen, WEI Xixi, LIU Weifeng, ZHANG Lei, SUN Jia, WAN Sheng, WANG Lina, WANG Shujing, LI Jiangui. Fingerprinting of Volatile Organic Compounds in Jujubes from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry[J]. FOOD SCIENCE, 2023, 44(6): 285-291.

[1]	Yu-Yao JIA. Metabolomics analysis of three jujube cultivars from Northern Shaanxi [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	JIA Yuyao, WANG Chao, SHI Qianqian, HAN Gang. Analysis of Metabolites and Metabolic Pathways of Three Jujube Cultivars from Northern Shaanxi [J]. FOOD SCIENCE, 2022, 43(10): 142-149.
[3]	LIU Chaobin, LI Shuying, YE Niu, TANG Yan, CAO Yongxin, MA Huiling. Browning Inhibition and Decolorization of Fresh Walnut Kernels and Their Effect on Browning-Related Enzyme Activity, Antioxidant Properties and Quality Attributes during Cold Storage [J]. FOOD SCIENCE, 2022, 43(9): 232-241.
[4]	shuying li niu ye Hui-Ling Ma. Methods of browning inhibition and decolorization for fresh walnut kernel and their shelf life preservation effect [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	WANG Juan, ZHANG Haihong, MA Xiaoyan, GAO Kun, WANG Tong. Correlation of Active Oxygen Metabolism and Water Migration with Fruit Firmness in Lingwuchangzao Jujube during Storage [J]. FOOD SCIENCE, 2022, 43(1): 184-190.
[6]	ZHANG Shuping, ZHANG Xiaokang, YUAN Xue, MA Huiling. Effect of 1-Methylcyclopropene on Preservation and Postharvest Physiology of Early-Middle Maturing Table Jujube [J]. FOOD SCIENCE, 2018, 39(13): 272-279.
[7]	Ma HuiLing Ping ShuZhang Hui-Ling Ma Xue Yuan. Preservation and Postharvest Physiological Effect of 1-MCP on Early-middle maturing jujube [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	. The heating transfer analysis based on composite of Natural convection- infrared radiation heating in the process of roasting mutton [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	Manuel Vázquez-Arellano Rui LI Long-Sheng FU. Experimental and Simulation Study on mechanical properties of winter jujube [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	PU Xiaoqiu, BAI Hongjin, MA Qianqian, WU Cuiyun. Simultaneous Determination of Water-Soluble Sugars in Fresh Jujube by High Performance Liquid Chromatography with Evaporative Light-Scattering Detector (HPLC-ELSD) [J]. FOOD SCIENCE, 2017, 38(14): 170-174.
[11]	ZHANG Fengwei, XIE Junhai, ZHANG Xuekun, DAI Fei, SONG Xuefeng, ZHANG Tao, WANG Jing. Finite Element Analysis of Mechanical Properties of Whole Fresh Jujubes [J]. FOOD SCIENCE, 2016, 37(23): 100-104.
[12]	. Mechanical Properties Test and Finite Element Analysis for Whole Fresh Jujube [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	MA Qianqian, WU Cuiyun, PU Xiaoqiu,WANG De, SUN Yaqiang. Simultaneous Determination of Organic Acids and Vitamin C in Jujube Fruits by HPLC [J]. FOOD SCIENCE, 2016, 37(14): 149-153.
[14]	SUN Yaqiang, WU Cuiyun, WANG De, WANG Zhiqiang. Selection of Quality Indicators and Factor Analysis for Fruit Quality Evaluation of Ziziphus jujuba var. spinosa Germplasms [J]. FOOD SCIENCE, 2016, 37(9): 29-34.
[15]	FENG Huili, WU Zhengbao, SHI Yanjiang, ZHANG Yage, XIE Yali, Mahemuti·ABULAITI. Fruit Quality Evaluation of Superior Clones of Zizyphus jujuba cv. Huizao Based on Factor Analysis [J]. FOOD SCIENCE, 2016, 37(9): 77-81.

Fingerprinting of Volatile Organic Compounds in Jujubes from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments