Elucidation of baking induced changes in key odorants of Red Jujube (Ziziphus jujuba Mill. cv.?Junzao?)

Jujube is widely consumed fresh or used as ingredient in food industry, especially in China. Processed red jujube is characterized by a caramel-like and roasted aroma which contrasted with the sweet and fruity aroma of raw red jujube. The characteristic volatiles that contribute to this aroma have never been elucidated. The volatile organic components (VOCs) of baked and raw red jujubes were determined based on molecular sensory science including gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma extract dilution analysis (AEDA), odor activity value (OAV), recombination, and omission experiments. Results revealed that 1-(2,6,6- trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one, 5-butyltetrahydro-2-furanone, and hexanoic acid were the common key odor active compounds in raw and baked red jujube. However, the baking process triggered the formation of aromatic hydrocarbon molecules in red jujube including 1H-pyrrole-2-carboxaldehyde (0.21 mu g/g), 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one (34.15 mu g/g), 5-methyl-2-furancarboxaldehyde (0.36 mu g/ g), and benzaldehyde (0.11 mu g/g).