Insight into the impact of various processing stages on metabolites and flavors in jujube jam

Abstract

Essential to the determination of the ultimate and flavor of jujube jam are various processing stages. Nevertheless, the alterations in metabolites and flavor chemistry throughout the processing of jujube jam are poorly comprehended. This research employed metabolomics, flavor analysis, and microbial indicators to examine the impact of distinct processing stages on the metabolites and flavor profile of jujube jam. The research findings indicated that the sterilization stage (SJ) was the most favorable stage for metabolite accumulation. Hexahydro-pseudoketone and 2-methylbutyraldehyde, compounds responsible for off-odors, exhibited a significant reduction following the concentration stage (NS). The distinctive flavors detected in jujube jam included floral, citrus, sweet and sour, as well as cheesy notes. Furthermore, the alterations observed in microbial indicators confirmed that the jujube jam products adhered to the established jam production benchmarks. In summary, these findings offer a foundational framework for the creation of a regulated processing system and for the improvement of jujube jam quality, thereby providing valuable guidance for the targeted production of premium jujube jam.

Keywords: Characteristic flavors; Jujube jam; Metabolome; Microorganisms; ROAV.