What question did this study set out to answer?

To evaluate the quality and aroma compounds of jujube fruits from various production areas in Xinjiang.

April 21, 2026Open Access

Analysis of functional components and aroma compounds in jujube fruits from different producing areas of Xinjiang

Key Points

To evaluate the quality and aroma compounds of jujube fruits from various production areas in Xinjiang.
Systematic evaluation of jujube quality including appearance, nutritional components, and flavor compounds.
Utilized multivariate statistical approaches such as PCA and cluster analysis to assess quality variations.
Identified volatile compounds using GC-MS and GC-IMS techniques.
Significant variations in fruit weight, color, phenolic, flavonoid, sugar, and mineral content across regions.
Notable differences in sucrose and vitamin C levels among jujube varieties, with specific cultivars showing the highest contents.
Identified 50 volatile compounds that contribute to aroma, highlighting ethyl acetate and benzaldehyde as key contributors.

Abstract

• Systematically evaluated the Jujubes from 11 major production regions in Xinjiang. • Quality include appearance, nutritional components, mineral elements and flavor compounds. • Integrated significance analysis, PCA, correlation analysis, and cluster analysis. • GC-MS and GC-IMS identified a total of 50 volatile compounds. Jujube ( Ziziphus jujuba Mill.) is a vital cultivated fruit crop in Xinjiang, China. This study systematically evaluated the appearance quality, nutritional and functional components, sugar-acid profiles, mineral elements, and volatile flavor compounds of jujube fruits from 11 major production regions in Xinjiang. By integrating multivariate statistical approaches, including principal component analysis (PCA) and hierarchical cluster analysis, the effects of geographical origin and cultivar type on overall jujube quality were comprehensively assessed. The results revealed that significant variations among sampling sites in single-fruit weight, color parameters, total phenolic and flavonoid contents, soluble sugar and protein levels, sugar-acid composition, and mineral element concentrations. Notably, Ruoqiang grey jujube (H1) and 38th Tuanchang grey jujube (H2) exhibited the highest total phenolic contents, whereas Aksu grey jujube (H5) showed significantly higher sucrose and Vc concentrations than the other varieties. Gas chromatography-ion mobility spectrometry identified a total of 50 volatile compounds, predominantly esters, aldehydes, ketones, and alcohols. Among these, ethyl acetate, γ-butyrolactone, benzaldehyde, and acetoin were identified as key contributors to the characteristic aroma profile. PCA and cluster analysis grouped the 11 samples into four distinct clusters, revealing clear patterns of regional and varietal differentiation. Furthermore, correlation analysis elucidated the intrinsic relationships among color attributes, sugar-acid metabolism, and nutritional quality traits. Overall, these findings provide a robust theoretical foundation for origin traceability, quality evaluation, and the selection of distinctive Xinjiang jujube cultivars.

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Cite This Study

Guo et al. (Wed,) studied this question.

synapsesocial.com/papers/69e7138bcb99343efc98d0e6 https://doi.org/https://doi.org/10.1016/j.scienta.2026.114812

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