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Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages.

Song, Jianxin; Bi, Jinfeng; Chen, Qinqin; Wu, Xinye; Lyu, Ying; Meng, Xianjun.
Food Chem; 270: 344-352, 2019 Jan 01.
Article in En | MEDLINE | ID: mdl-30174057


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 C , C , C and C ; twenty-six free amino acids were quantified, in which l-AspNH 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.