Comparison of volatile compounds and fatty acids of jujubes (<i>Ziziphus jujuba</i> mill.) before and after blackening process

Blackened jujube, as an emerging fruit processed product, was obtained from red jujube by a blackening processing of Maillard reaction with high humidity and temperature. This study to compare the volatile compounds (VOCs) fatty acids (FAs) between jujubes (RJs) blackened (BJs) six cultivars (JZ, MZ, JSXZ, HZ, YHDZ TZ) using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) GC-MS respectively. A total 56 VOCs were detected in these (RJs BJs), their types contents analyzed. 22 FAs, including 12 saturated (SFAs) 10 unsaturated (USFAs), determined RJs BJs, The content essential FAs BJs higher. B-JZ had greatest increase linoleic ?-linolenic 5.3 mg/100 g 10.0 3.4 5.1 g, It indicated that JZ is better for improving flavor composition process than other five cultivars. In addition, found have linear correlation color. also discriminated principal component analysis (PCA).