Comparison of volatile compounds and fatty acids of jujubes (Ziziphus jujuba mill.) before and after blackening process

Autor: Yaru Song, Fangzhou Wang, Rentang Zhang, Sriram K. Vidyarthi, Xin Sun, Zhongli Pan
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: International Journal of Food Properties, Vol 25, Iss 1, Pp 1079-1098 (2022)
Druh dokumentu: article
ISSN: 10942912
1532-2386
1094-2912
DOI: 10.1080/10942912.2022.2070641
Popis: Blackened jujube, as an emerging fruit processed product, was obtained from red jujube by a blackening processing of Maillard reaction with high humidity and temperature. This study was to compare the volatile compounds (VOCs) and fatty acids (FAs) between red jujubes (RJs) and blackened jujubes (BJs) of six cultivars (JZ, MZ, JSXZ, HZ, YHDZ and TZ) using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and GC-MS respectively. A total of 56 VOCs were detected in these six cultivars (RJs and BJs), and their types and contents were analyzed. A total of 22 FAs, including 12 saturated fatty acids (SFAs) and 10 unsaturated fatty acids (USFAs), was determined in the RJs and BJs, The content of essential FAs in BJs was higher. B-JZ had the greatest increase in linoleic and ɑ-linolenic from 5.3 mg/100 g to 10.0 mg/100 g and from 3.4 mg/100 g to 5.1 mg/100 g, respectively. It indicated that JZ is better for improving flavor and the composition of FAs by blackening process than other five cultivars. In addition, FAs and VOCs were found to have a linear correlation with color. The types of VOCs and FAs between red and blackened jujubes were also discriminated using principal component analysis (PCA).
Databáze: Directory of Open Access Journals
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje