Effects of drying conditions on Chinese jujube aroma components

In order to explore the effects of drying technology on Chinese jujube aroma components. SPME/GC-MS (Solid phase micro-extraction coupled with gas chromatography mass spectrometry) techniques were applied to analyze aroma compounds of five treatments (50、60、70℃ hot-air drying, natural drying and Tangxin jujube) qualitatively and quantitatively, and principal component analysis (PCA) was adopted to investigate the seven main aroma compounds form Chinese jujube. The results showed that aroma quality was strongly affected by esters, aldehydes, acids and phenol. Hot-air drying method could improve aroma quality effectively，and aroma quality of natural drying was the worst. Integrative scores of hot-air drying at 60℃ were the highest and aroma quality was better than that at 50℃and 70℃. Evaluation of aroma quality and distinction of drying conditions were achieved with PCA method.