Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages
Abstract
Volatile profiles of jujube fruits at different ripening stages were characterized by GC-MS and E-nose. Changes in the possible precursors of volatile components were also investigated. Four ripening stages were established: GM, green maturity; YM, yellow maturity; HRM, half-red maturity; RM, red maturity. Fruit maturity showed significant effect on the volatile components and their precursors. (E)-2-hexenal was the most abundant component which showed rising trend from 169.2 μg/kg (GM) to 733.4 μg/kg (RM). Glucose and fructose showed a decreasing tendency during ripening. As the important precursors of jujube flavor, seven fatty acids were identified, the predominant ones were C 16:0, C 16:1n7, C 18:1n9c and C 18:2n6c; twenty-six free amino acids were quantified, in which l-AspNH 2 and l-Pro were the abundant components. Owing to the highest content of total aldehydes (59.33%) and the strongest responses of E-nose, jujubes at HRM stage showed superior overall flavor quality among all the samples.
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The increase in protein and fat content during ripening is due to greater loss of moisture overshadowing compositional loss from protein breakdown and fat hydrolysis.
“However, these changes are overshadowed by the greater loss of moisture, leading to an overall increase in protein and fat content (Song et al., 2019).”
From Impact of lactic acid bacteria coculture on the quality characteristics of goat cheese during ripening (2025) · cites this paper as Song et al., 2019
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- Authors
- Song, J., Bi, J., Chen, Q., Wu, X., Lyu, Y., & Meng, X.
- Affiliations
- Shenyang Agricultural University (CN)
- Institute of Food Science and Technology (CN)
- Corresponding author
- Bi, Jinfeng
- Chen, Qinqin
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2019-01
- Volume
- 270
- Pages
- 344-352
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2884064014
- Cited by
- 211
- References
- 30
- Citations by year
- 2026: 15 · 2025: 36 · 2024: 29 · 2023: 33 · 2022: 33 · 2021: 34 · 2020: 18 · 2019: 12 · 2018: 1
- FWCI
- 15.95
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Fundamental Research Funds for Central Non-profit Scientific Institution (S2016JC09)
- CAAS (CAAS-XTCX2016005-3)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Ziziphus Jujuba Studies and Applications
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Ziziphus jujuba, fruit ripening stages, volatile compounds, fatty acids, free amino acids, sugar content, glucose, fructose, (E)-2-hexenal, aldehydes, flavor precursors, electronic nose
- MeSH terms
- Sugars, Amino Acids, Fatty Acids, Fatty Acids, Nonesterified, Fruit, Ziziphus
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