Volatile Profile Characterization of Winter Jujube from Different Regions via HS-SPME-GC/MS and GC-IMS

Yening Qiao,Xinye Wu,Min Gou,Xinwen Jin,Haonan Hou,Qinqin Chen,Jinfeng Bi,Giorgia Purcaro,Luca Campone

doi:10.1155/2021/9958414

Abstract

A combined untargeted and targeted approach was established for fingerprinting volatile organic compounds in winter jujubes from eight regions of China. Volatiles, including alcohols, aldehydes, acids, esters, and alkenes, were identified by gas chromatography-ion mobility spectrometry (GC-IMS). Benzyl alcohol, octanoic acid, 2-hexenal, linalool, 2-nonenal, and ethyl decanoate were the most common compounds present in all jujubes. Principal component analysis (PCA) from GC-IMS and untargeted E-nose showed that the main volatile organic compounds (VOCs) of most jujubes were similar. The volatile organic compounds of winter jujubes from Yuncheng city, Shanxi province, and Aksu region, Xinjiang province, were significantly different from those from other regions. 1-Penten-3-ol, ethyl hexanoate, methyl laurate, and 2-formyltoluene were the markers of XJAKS with green and fruity aroma, and SXYC could be labeled by acetone and 2-methoxyphenol with woody and pungent aroma. GC-IMS was an effective method for volatile fingerprinting of jujubes with high sensitivity and accuracy.

Highlights

As a vital factor considered by consumers, sensory quality can be affected by aroma characteristics, which was correlated with volatile organic compounds (VOCs). e VOCs of fresh winter jujube were composed by alkanes, alcohols, esters, and amines [4]
VOCs of winter jujube samples from eight regions of China were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), and the result is shown in Figure 1(a). e red baseline on the left is the reaction ion peak (RIP)
RIP represents the total number of ions in the ionization chamber, described as H+(H2O)n (n represents the number of water molecules) [17]. e points on the right of RIP represent the signal of volatiles extracted from the samples

Summary

Introduction

Dongzao) is a unique late-ripening jujube cultivar which originated in China [1]. It is widely distributed in China, including Hebei, Shandong, Shaanxi, Shanxi, and Xinjiang provinces after years of domestication and cultivation [2]. As a representative variety of fresh jujube, it is recognized by its delicious taste and pleasant aroma [1, 3]. As a vital factor considered by consumers, sensory quality can be affected by aroma characteristics, which was correlated with VOCs. e VOCs of fresh winter jujube were composed by alkanes, alcohols, esters, and amines [4]. Geographic region and variety will cause the change of VOCs as reported for different varieties of red jujube [5, 6]. There is no systematic study on the geographical differentiation of winter jujube, especially on the VOCs

Methods

Results

Conclusion