Volatile Profile Characterization of Winter Jujube from Different Regions via HS-SPME-GC/MS and GC-IMS

Table 4

Volatile organic compounds of winter jujubes quantified by HS-SPME-GC/MS.

Compound

CAS

RI cal

RI lit

Concentration (mg/kg)

SNXDL

SDZH

XJAKS

HBHH

SDYT

XJKEL

SXYC

SXLY

Aroma description

Alcohols (3)

1-Penten-3-ol

616-25-1

1162

1148

6.11 ± 0.33^c

2.28 ± 0.23^c

52.08 ± 5.74^a

3.45 ± 0.65^c

1.75 ± 0.20^c

2.03 ± 0.50^c

30.7 ± 3.12^b

5.21 ± 0.14^c

Grassy, green

1-Octen-3-ol

3391-86-4

1455

1449

8.06 ± 0.13^c

10.85 ± 1.13^b

0.12 ± 0.02^e

4.34 ± 0.14^d

0.44 ± 0.01^e

18.63 ± 2.01^a

nd.

0.45 ± 0.02^e

Cucumber, earth, fat, floral, mushroom

E-2-hexen-1-ol

928-95-0

1420

1409

8.98 ± 0.45^a

7.46 ± 0.45^ab

nd.

nd.

5.64 ± 0.22^b

8.76 ± 3.26^a

8.70 ± 1.34^c

nd.

Blue cheese, vegetable

Total

23.15 ± 0.91

20.59 ± 1.81

52.20 ± 5.76

7.79 ± 0.79

7.83 ± 0.43

29.42 ± 5.77

39.40 ± 4.46

5.66 ± 0.16

Acids (3)

Butanoic acid

107-92-6

1634

1623

nd.

3.98 ± 0.22^c

16.56 ± 2.23^a

5.65 ± 1.21^b

1.03 ± 0.02^d

0.45 ± 0.02^d

nd.

nd.

Butter, cheese, sour

3-Hexenoic acid, (E)-nonanoic acid

1577-18-0

1929

1948

0.70 ± 0.11^d

0.78 ± 0.11^d

5.19 ± 0.11^bc

nd.

3.00 ± 0.23^bc

36.11 ± 7.89^a

8.28 ± 2.33^b

nd.

Fruit

112-05-0

2174

2171

3.45 ± 0.06^c

0.22 ± 0.01^d

9.43 ± 1.01^b

0.43 ± 0.01^d

4.88 ± 0.12^c

7.70 ± 2.12^b

9.34 ± 1.30^b

20.43 ± 3.23^a

Fat, green, sour

Total

4.15 ± 0.17

4.98 ± 0.34

31.18 ± 3.35

6.08 ± 1.22

8.91 ± 0.37

44.26 ± 10.03

17.62 ± 1.02

20.43 ± 3.23

Ketones (6)

Acetone

67-64-1

825

816

1.39 ± 0.32^c

nd.

nd.

5.45 ± 0.12^b

7.99 ± 0.43^b

2.02 ± 0.11^c

30.78 ± 4.78^a

nd.

Pungent

3-Pentanone

96-22-0

975

956

25.43 ± 2.45^b

38.80 ± 3.15^a

0.34 ± 0.02^d

nd.

1.60 ± 0.05^d

13.95 ± 3.14^c

10.84 ± 1.23^d

nd.

Acetone-like

2-Hexanone

591-78-6

1124

1100

4.56 ± 0.82^b

4.34 ± 0.82^b

nd.

nd.

nd.

nd.

4.45 ± 0.21^b

19.16 ± 3.02^a

—

Acetoin

513-86-0

1272

1291

5.45 ± 0.90^b

2.22 ± 0.20^c

9.43 ± 0.20^a

nd.

4.88 ± 0.32

nd.

nd.

nd.

Butter, creamy, green pepper

6-Methyl-5-hepten-2-one

110-93-0

1548

1341

nd.

nd.

nd.

nd.

1.60 ± 0.12^b

nd.

3.84 ± 0.22

nd.

Citrus, mushroom, pepper, rubber, strawberry

3-Buten-2-one

79-77-6

1947

1958

1.39 ± 0.12^cd

6.10 ± 0.12^b

nd.

5.45 ± 0.12^b

8.99 ± 1.11^a

2.02 ± 0.34^c

0.88 ± 0.09^d

nd.

Pungent odor

Total

38.22 ± 4.61

51.46 ± 4.29

9.77 ± 0.22

10.9 ± 0.24

25.06 ± 2.03

17.99 ± 3.59

50.79 ± 6.53

19.16 ± 3.02

Aldehydes (5)

Butanal

123-72-8

898

867

1.39 ± 0.22^bc

1.11 ± 0.22^bc

1.37 ± 0.22^bc

nd.

8.99 ± 1.52^ab

2.02 ± 0.52^c

0.88 ± 0.09^d

nd.

Pungent odor

Heptanal

111-71-7

1194

1327

0.97 ± 0.11^d

nd.

3.43 ± 0.21^c

nd.

nd.

9.43 ± 0.21^b

16.43 ± 2.11^a

nd.

Citrus, fat, green, nut

2,4-Heptadienal

5910-85-0

1490

1468

2.45 ± 0.04^d

nd.

2.17 ± 0.04^d

9.36 ± 2.04^bc

9.87 ± 1.23^ab

7.70 ± 1.23^c

11.39 ± 1.12^a

nd.

—

2-Decenal

3913-71-1

1645

1659

0.23 ± 0.01^d

4.34 ± 0.11^c

6.70 ± 0.31^b

0.54 ± 0.11^d

nd.

nd.

4.45 ± 0.32^c

19.16 ± 1.52^a

Fat, fish, orange

(E)-4-undecenal

68820-35-9

2992

—

0.87 ± 0.02^d

1.70 ± 0.02^c

4.34 ± 0.02^b

nd.

5.65 ± 0.34^a

1.03 ± 0.31^d

0.45 ± 0.02^e

nd.

—

Total

5.91 ± 0.4

7.15 ± 0.35

18.01 ± 0.8

9.9 ± 2.15

24.51 ± 3.09

20.18 ± 2.27

33.6 ± 3.66

19.16 ± 1.52

Esters (3)

Ethyl hexanoate

123-66-0

1435

1240

7.03 ± 1.01^c

1.84 ± 0.41^f

33.22 ± 0.41^a

4.56 ± 0.52^d

nd.

3.58 ± 0.37^e

8.67 ± 0.69^b

4.49 ± 0.21^de

Apple peel, overripe fruit, pineapple

Methyl decanoate

110-42-9

1640

1633

16.34 ± 1.23^c

0.11 ± 0.01^e

0.09 ± 0.01^e

7.98 ± 2.01^d

30.47 ± 3.23^a

23.52 ± 2.89^b

5.51 ± 2.11^d

0.34 ± 0.04^e

A constituent of many plants

Methyl laurate

111-82-0

1805

1805

1.03 ± 0.01^c

0.45 ± 0.01^c

34.43 ± 3.01^b

9.43 ± 2.32^a

0.43 ± 0.01^c

nd.

7.70 ± 0.21^a

9.34 ± 2.33^b

Exists in melon, pineapple and other fruits

Total

24.4 ± 2.4

2.4 ± 0.43

67.74 ± 3.43

21.97 ± 4.85

30.9 ± 3.24

27.1 ± 3.26

21.88 ± 3.01

14.17 ± 2.58

Alkenes (1), benzenes (5)

Limonene

138-86-3

1192

1189

0.98 ± 0.05^cd

18.80 ± 2.05^a

0.34 ± 0.05^d

4.34 ± 0.35^c

1.60 ± 0.32c^d

13.95 ± 4.34^b

10.84 ± 1.87^b

1.45 ± 0.05^cd

Lemon-like aroma

2-Formyltoluene

529-20-4

1646

1621

nd.

nd.

19.02 ± 2.02^a

0.12 ± 0.02^c

nd.

0.44 ± 0.09^c

8.63 ± 1.98^b

nd.

Cherries and bitter almond

2-Formylphenol

90-02-8

1679

1636

0.44 ± 0.02^d

nd.

7.70 ± 1.01^b

2.17 ± 0.03^c

9.36 ± 1.23^a

nd.

2.43 ± 0.10^c

nd.

Almond, pungent, spice

2-Nitrophenetole

610-67-3

1816

—

4.56 ± 0.21^b

4.34 ± 0.21^b

nd.

nd.

nd.

nd.

17.70 ± 0.23^a

nd.

—

2-Nitro-phenol

88-75-5

1819

1812

0.34 ± 0.01^e

nd.

nd.

7.98 ± 0.10^c

10.47 ± 0.02^a

3.52 ± 0.04^d

8.67 ± 0.21^b

nd.

Peculiar sweet smell

2-Methoxyphenol

90-05-1

1866

1862

5.45 ± 0.32^b

2.22 ± 0.30^cd

1.43 ± 0.21^d

nd.

4.88 ± 1.31^b

nd.

28.63 ± 1.31^a

2.89 ± 0.14^c

Burnt, phenol, wood

Total

10.79 ± 0.56

6.56 ± 0.51

4.88 ± 2.27

10.27 ± 0.15

24.71 ± 2.56

3.96 ± 0.13

81.33 ± 3.83

2.89 ± 0.14

Furans (1)

2-Pentylfuran

3777-69-3

1229

1249

nd.

nd.

1.75 ± 0.11^b

nd.

0.54 ± 0.08^c

nd.

nd.

4.45 ± 1.29^a

Butter, floral, fruit, green bean

“RI cal” means RI calculated by the retention time of alkanes. “RI lit” means RI listed in the literature. Compounds with “” mean variables with VIP score >1. “nd.” means not detected.