Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material Preparation
2.2. Chemicals and Regents
2.3. Sample Preparation
2.4. E-nose Analysis
2.5. HS-GC-IMS Analysis
2.6. Sensory Analysis
2.7. Analysis of Fatty Acids, Amino Acids, Monosaccharides, and Organic Acids
2.8. Statistical Analysis
3. Results and Discussion
3.1. E-nose Analysis
3.2. GC-IMS Analysis
3.3. Fatty Acids, Amino Acids, Organic Acids, and Sugars
3.4. Correlation Analysis between Sensory Attributes and Chemical Composition
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Conflicts of Interest
References
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Qiao, Y.; Chen, Q.; Bi, J.; Wu, X.; Jin, X.; Gou, M.; Yang, X.; Purcaro, G. Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis. Foods 2022, 11, 421. https://doi.org/10.3390/foods11030421
Qiao Y, Chen Q, Bi J, Wu X, Jin X, Gou M, Yang X, Purcaro G. Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis. Foods. 2022; 11(3):421. https://doi.org/10.3390/foods11030421
Chicago/Turabian StyleQiao, Yening, Qinqin Chen, Jinfeng Bi, Xinye Wu, Xinwen Jin, Min Gou, Xinrui Yang, and Giorgia Purcaro. 2022. "Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis" Foods 11, no. 3: 421. https://doi.org/10.3390/foods11030421