陕西科技大学学报2025，Vol.43Issue(5)：51-56,68,7.
不同品种冬枣风味成分的分析
Analysis of flavor components in different cultivars of winter jujube
摘要
Abstract
This study analyzed the flavor profiles of Dali winter jujube,Zhanhua winter jujube,and Huanghua winter jujube using gas chromatography-mass spectrometry(GC-MS),elec-tronic nose and electronic tongue.The results showed that more than 81％of the volatile components in winter jujubes are esters,with characteristic flavor compounds including methyl hexanoate and methyl laurate.The aroma characteristics of winter jujubes are a har-monious combination of fruity,plant-like and fatty aromas,while the overall taste is sweet and sour.The flavor differences among different varieties of winter jujubes mainly lie in their aroma characteristics,with no significant differences in taste.This study provides theoretical support for the development of winter jujube characteristic flavor products and contributes to expanding the industrial value chain of winter jujubes.关键词
冬枣/气相色谱-质谱/电子鼻/电子舌Key words
winter jujube/gas chromatography-mass spectrometry/electronic nose/electronic tongue分类
轻工纺织引用本文复制引用
冯家源,徐丹,刘振彬,莫海珍,李红波,张珈祎..不同品种冬枣风味成分的分析[J].陕西科技大学学报,2025,43(5):51-56,68,7.基金项目
国家"十四五"重点研发计划项目(2022YFD2100600) （2022YFD2100600）
