Analysis of Aroma Components of Red Jujube from Different Origins Based on HS-SPME-GC-MS and Chemometrics

Abstract

To compare the volatile flavor characteristics of red jujube from different origins, volatile aroma components of jujube fruit from five origins (Xinzheng, Lingbao, Yulin, Hotan and Dezhou) were analyzed by headspace solid-phase microextraction combined with gas chromatography mass spectrometry. The results showed that a total of 51 compounds were identified, among which the most volatile compounds were contained in Xinjiang Hotan jujube. Combined with multivariate statistical analysis, the differences in the overall volatile flavor substances of red jujube from different origins could be well distinguished. Under the conditions of satisfying the variable importance in projection>1 and P<0.05, 13 differential characteristic aroma substances, including methyl caproate, methyl decanoate, hexanal, and benzaldehyde, were screened out from red jujube samples, which imparted unique almond, sweet, and fruity flavors to red jujube. The results of this study clarify the chemical substance basis of the aroma quality of red jujube from different origins, provide a new idea for the origin tracing study of red jujube, and further provide a scientific basis for the rational processing and utilization of jujube fruit resources.

Keywords

• red jujube
• chemometrics
• solid phase micro-extraction
• flavor substances
• geographical origin