Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller)

• Autor(a) principal: CHEN,Kai
• Data de Publicação: 2017
• Outros Autores: GAO,Lei, LI,Qiong, LI,Huan-Rong, ZHANG,Yanyan
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400578
• topic: simultaneous distillation extraction; anaerobic metabolites; volatile compounds; dried jujube; PCA

Abstract The aim of this study was to investigate whether anaerobic metabolites could induce volatile compounds and improve aroma of dried jujube (Ziziphus jujuba Miller). Jujube fruits were incubated in a polyvinyl chloride bag containing 5% CO2 and 95% N2 for up to 168 h at 25 °C and 3 samples were randomly removed every 6 h and oven dried to a moisture content of ≅ 20%. The volatile compounds of control and 5% CO2-pretreated Chinese jujube fruits were extracted by simultaneous distillation extraction and identified by gas chromatography-mass spectrometry(GC-MS). The acetaldehyde and ethanol contents were determined by gas chromatography (GC). The results indicated that a large accumulation of acetaldehyde and ethanol caused changes in aroma composition of dried jujube products and 5% CO2 pretreatment led to an increase in the levels of some compounds, particularly esters, acetaldehydes, and ethanol, whereas the amount of acids were decreased significantly. Principal component analysis showed that integrative scores of 5% CO2 pretreatment at 120 h were the highest, and aroma quality was better than that of the control. Relatively low concentrations of anaerobic respiration metabolites are good for jujube fruit aroma composition.