ORIGINAL RESEARCH article
Front. Plant Sci.
Sec. Plant Metabolism and Chemodiversity
Volume 16 - 2025 | doi: 10.3389/fpls.2025.1590072
This article is part of the Research TopicExploring Volatile Organic Compounds in Fruits and Flowers: Aroma, Biosynthesis, and Ecological ImpactView all 8 articles
HS-GC-IMS with sensory evaluation technique to analyze volatile flavor compounds of jujube flowers
Provisionally accepted
- Hebei Agricultural University, Baoding, China
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The combination of headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and sensory evaluation technique was employed to detect and analyze the volatile organic compounds (VOCs) in jujube flowers at different developmental stages across various varieties, and to compare them with other plant flowers known for their characteristic aromas. A total of 65 volatile compounds were identified in jujube flowers at different stages. The aroma fingerprint analysis revealed 24 distinct aromas, with 14 aromas increasing in intensity from the bud stage to full bloom. Varieties such as Fuxiang, Dongzao, and Xingguang exhibited significantly stronger aromas at the flowering stage compared to other varieties. Additionally, sensory evaluation indicated a preference for the fragrance of jujube flowers among men. This study offers new insights into the development of jujube flower-based spices, highlighting their considerable potential and laying a foundation for further research on plant flower spices.
Keywords: Jujube flowers, Different periods, Varieties, GC-IMS, PCA
Received: 11 Mar 2025; Accepted: 03 Jun 2025.
Copyright: © 2025 Ren, Dao, Wang, Muhammad, Sang, Liu and Zhao. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Zhihui Zhao, Hebei Agricultural University, Baoding, China
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