Add time:08/12/2019         Source:sciencedirect.com

Volatile profiles of jujube fruits at different ripening stages were characterized by GC–MS and E-nose. Changes in the possible precursors of volatile components were also investigated. Four ripening stages were established: GM, green maturity; YM, yellow maturity; HRM, half-red maturity; RM, red maturity. Fruit maturity showed significant effect on the volatile components and their precursors. (E)-2-hexenal was the most abundant component which showed rising trend from 169.2 μg/kg (GM) to 733.4 μg/kg (RM). Glucose and fructose showed a decreasing tendency during ripening. As the important precursors of jujube flavor, seven fatty acids were identified, the predominant ones were C16:0, C16:1n7, C18:1n9c and C18:2n6c; twenty-six free amino acids were quantified, in which l-AspNH2 and l-Pro were the abundant components. Owing to the highest content of total aldehydes (59.33%) and the strongest responses of E-nose, jujubes at HRM stage showed superior overall flavor quality among all the samples.

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