School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China.
J Agric Food Chem. 2018 Jul 25;66(29):7722-7734. doi: 10.1021/acs.jafc.8b01366. Epub 2018 Jun 5.
The volatile compounds of jujube ( Ziziphus jujube Mill.) puree obtained from three cultivars, 'Jinsixiaozao' (Y1), 'Youzao' (Y2), and 'Yuzao' (Y3), were analyzed by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry, gas chromatography-flame photometric detection, and a nitrogen phosphorus detector. The results showed that a total of 37, 37, and 35 odor-active compounds were identified by GC-O in samples of Y1, Y2, and Y3, respectively. In addition, the odor activity value (OAV) was used to determine the important compounds. The results demonstrated that hexanal (OAV of 39-85), ( E)-2-octenal (OAV of 32-70), β-damascenone (OAV of 14-49), ethyl hexanoate (OAV of 22-39), 3-mercaptohexyl acetate (OAV of 17-24), and 2,5-dimethylpyrazine (OAV of 17-22) were key odor-active compounds. It is of great significance to develop high-grade jujube food by determining key odor-active compounds. Furthermore, four volatiles (hexanal, 1-octen-3-ol, 3-mercapohexyl acetate, and benzaldehyde) reduced the overall threshold value by 2.36, 1.01, 1.34, and 1.19, respectively.
三种枣品种（‘金四照’（Y1）、‘油枣’（Y2）和‘禹枣’（Y3））的枣泥挥发性化合物通过气相色谱-嗅闻分析（GC-O）、气相色谱-质谱联用（GC-MS）、气相色谱-火焰光度检测（GC-FPD）和氮磷检测器进行了分析。结果表明，Y1、Y2 和 Y3 中的 GC-O 分别鉴定出 37、37 和 35 种气味活性化合物。此外，使用气味活度值（OAV）来确定重要化合物。结果表明，己醛（OAV 为 39-85）、（E）-2-辛烯醛（OAV 为 32-70）、β-大马酮（OAV 为 14-49）、己酸乙酯（OAV 为 22-39）、3-巯基己酸乙酯（OAV 为 17-24）和 2,5-二甲基吡嗪（OAV 为 17-22）是关键的气味活性化合物。通过确定关键气味活性化合物来开发高档枣类食品具有重要意义。此外，四种挥发性物质（己醛、1-辛烯-3-醇、3-巯基己酸乙酯和苯甲醛）分别使总阈值降低了 2.36、1.01、1.34 和 1.19。
