Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis

Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis

The aroma characteristics of six red jujube cultivars (Jinchang—‘JC’, Junzao—‘JZ’, Huizao—‘HZ’, Qiyuexian—‘QYX’, Hetiandazao—‘HTDZ’, and Yuanzao—‘YZ’), cultivated in Xinjiang Province, China, were studied by E-nose and GC-IMS. The presence of acetoin, E-2-hexanol, hexanal, acetic acid, and ethyl ace...

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Bibliographic Details
Main Authors: Yening Qiao, Qinqin Chen, Jinfeng Bi, Xinye Wu, Xinwen Jin, Min Gou, Xinrui Yang, Giorgia Purcaro
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
red jujube
aroma distinction
E-nose
GC-IMS
sensory attributes
Online Access:https://www.mdpi.com/2304-8158/11/3/421

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https://www.mdpi.com/2304-8158/11/3/421

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