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<p>To systematically reveal the dynamic changes in quality characteristics and flavor substances during the processing of purple crystal jujube, this study used purple crystal jujubes from different processing stages as experimental materials to conduct a systematic analysis of their color, moisture content, texture, sensory quality and volatile flavor compounds (VOCs).The results indicate that jujube fruit turned from red peel and white-green pulp at the fresh stage through yellow-green and yellow-brown, ultimately reaching a uniform purple-black in the final product. As the moisture content continued to decrease during the processing, the elasticity, adhesiveness and chewiness decreased significantly and then stabilized; hardness decreased rapidly after cooking and increased slightly during the first drying stage before stabilized; cohesiveness increased significantly during the cooking and the initial stage of drying, then stabilized.A total of 75 VOCs were identified using <i>HS-SPME-GC-MS</i> technology, further <i>OPLS-DA</i> analysis screened 24 characteristic VOCs with VIP values &gt; 1, among which <i>7-oxooctanoic</i> acid, <i>Hexanal</i> and <i>N-pentane</i> were identified as key aroma compounds in purple crystal jujube. These findings provide a theoretical basis for standardizing the processing technology of purple crystal jujube, which is of great significance for promoting the high-quality development of the jujube industry.</p>

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Quality and flavor changes during the processing of purple crystal jujube

  • 期刊论文

  • 发表日期：

    2026年3月13日

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  • Jian-chun Shi,
  • Chen-xia Jia,
  • Shen-shen Li,
  • Zhi-gang Li,
  • Zhi-wei Gao,
  • Xiao-ling Hao,
  • Fei Shi,
  • Yu Wang

摘要

To systematically reveal the dynamic changes in quality characteristics and flavor substances during the processing of purple crystal jujube, this study used purple crystal jujubes from different processing stages as experimental materials to conduct a systematic analysis of their color, moisture content, texture, sensory quality and volatile flavor compounds (VOCs).The results indicate that jujube fruit turned from red peel and white-green pulp at the fresh stage through yellow-green and yellow-brown, ultimately reaching a uniform purple-black in the final product. As the moisture content continued to decrease during the processing, the elasticity, adhesiveness and chewiness decreased significantly and then stabilized; hardness decreased rapidly after cooking and increased slightly during the first drying stage before stabilized; cohesiveness increased significantly during the cooking and the initial stage of drying, then stabilized.A total of 75 VOCs were identified using HS-SPME-GC-MS technology, further OPLS-DA analysis screened 24 characteristic VOCs with VIP values > 1, among which 7-oxooctanoic acid, Hexanal and N-pentane were identified as key aroma compounds in purple crystal jujube. These findings provide a theoretical basis for standardizing the processing technology of purple crystal jujube, which is of great significance for promoting the high-quality development of the jujube industry.