Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

• Published in: Molecules (Basel, Switzerland) Vol. 24; no. 21; p. 3904
• Main Authors: Yang, Lvzhu, Liu, Jie, Wang, Xinyu, Wang, Rongrong, Ren, Fang, Zhang, Qun, Shan, Yang, Ding, Shenghua
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 30.10.2019; MDPI
• Subjects: Acetic acid; Alcohols; Aldehydes; Butyl glycol ether; Cluster Analysis; Clustering; Cold storage; Cold Temperature; Esters; Flavor; Food quality; Fruit - chemistry; Fruits; Gas chromatography; Gas Chromatography-Mass Spectrometry; Headspace; headspace-gas chromatography-ion mobility spectrometry (hs-gc-ims); Ion Mobility Spectrometry; Ionic mobility; jujube fruits; Ketones; Linalool; Mobility; Pentanone; Principal Component Analysis; principal component analysis (pca); Principal components analysis; Retention; Salicylic acid; Scientific imaging; Spectrometry; Spectroscopy; Sulfur; Time Factors; Topography; volatile components; Volatile Organic Compounds - analysis; Ziziphus - chemistry; Ziziphus jujuba; China; headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS); cold storage; jujube fruits; principal component analysis (PCA); volatile components

Volatile components in jujube fruits from Mill. . Dongzao (DZ) and Mill. . Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results identified 53 peaks that corresponded to 47 compounds and were mostly alcoho...