| Jujube originated in China and has a long history of cultivation,it was eaten as food for a long time.Jujube not only contains rich nutrients,but also has a lot of eating habits because of its unique aromas.They are used as jujube tea,because the baked jujube have unique aromas like coffee.However,there is a lack of systematic analysis on the volatile components of baked jujube.In order to solve the above problems,the jujube was used as raw material,GC×GC-TOFMS was used to analyze the volatile components after baking,and the suitable baking conditions for coffee-like jujube tea were determined.Comparing GC×GC-TOFMS method with GC-MS method,GC×GC-TOFMS separation performance of baked jujube volatile components was much higher than that of GC-MS.A total of 610 compounds were identified by GC×GC-TOFMS,including relative amounts of alcohols,ketones,acids,hydrocarbons,esters,amines,aldehydes,heterocyclics and aromatics.The highest relative content of ketones and aldehydes,which was 13.14% and 11.31%;followed by acids,esters,heterocyclics,aromatics,which was 8.91%,6.01%,8.29%,6.61%;the content of amines,alcohols,and hydrocarbons was the lowest,which was 3.02%,2.03%,and 2.41%.furfuryl alcohol,3-penten-2-one,2-methyloxolan-3-one,diacetone alcohol,guaiacol,2(5H)-furanone,4-hydroxy-2,5-dimethylfuran-3(2H)-one,dimethylmalei canhydride,acetic acid,propionic acid,acrylic acid,n-butyric acid,methacrylic acid,2-cyclopentene-1,4-dione,(Z)-11-hexadecenoic acid,myristoleic acid,2,2-dimethyl-3(2H)-furanone,(5S)-5-(hydroxymethyl)dihydro-2(3H)-furanone,levulinic acid,palmitic acid,decanoic acid,1-(dibromomethyl)-3-phenoxybenzene,vinyl acetate,glycol monoacetate,gamma-butyrolactone,4-hydroxybutyric acid,furan-2-ylmethyl acetate,1,2-dimethylhydrazine,acrylamide crystals,1-(furan-2-yl)ethanone,2-furoic acid,2-ethyl-5-methylfuran,2-acetyl-1H-pyrrole,maltol,(S)-5-hydroxymethyl-2(5H)-furanone,(5-formyl-2-furyl)methyl acetate,phenol,p-fluorotoluene,phenylacetaldehyde,o-cresol,propiophenone,2,3-dihydroxybenzaldehyde,benzoic acid,levulinic acid,catechol,furfural,heptaldehyde,5-methyl furfural,5-hydroxymethylfurfural,were found to be relatively high contents in aroma components of baked jujube,suggesting that they played an important role in effecting the aroma quality of baked jujube.The analysis of characteristic aroma compositions indicated that aldehydes,alcohols,esters,ketones and heterocycles with agreeable smell would be responsible for the outstanding aroma quality of baked jujube.The SDE and GC-O-MS were used to analyze the aroma components of 4 different temperature baked jujube and the aroma components of 2 kinds of coffee.Baked jujube at 90°C identified 31 volatile substances and 22 aroma components were smelled;baked jujube at 110°C identified 33 volatile substances and 25 aroma components were smelled;baked jujube at 130°C identified 39 volatile substances and 28 aroma components were smelled;baked jujube at 150°C identified 40 volatile substances and 27 aroma components were smelled;Arabica identified 51 volatile substances and smelled 38 aroma components;Yunnan Xiaoli identified 51 volatile substances and smelled 38 aroma components.Discovered from the composition of the identified volatile substances,baked jujube at 130 °C have the most common volatile substances with Arabica,and there are 16 species,there are fifteen kinds of common volatile compounds in baked jujube at 130°C and Yunnan Xiaoli,there are also 15 kinds of volatile substances common between baked jujube at 90°C and Yunnan Xiaoli.Comparing the relative content of aroma components,the aroma of baked jujube at 150°C is closest to the aroma of Arabica,and there is a similar relative content in grill,caramel and flower aroma;the aroma of baked jujube at 110°C is closest to the aroma of Yunnan Xiaoli,and there is a similar relative content in Caramel,nutty,grill and flower aroma.These results provide a reference for the optimum baking temperature for the production process of coffee-like baked jujube tea. |
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