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Sensory-metabolomics insights into quality alteration of dried jujube (Ziziphus jujuba 'Huizao') fruit in prolonged storage.

Ye Yuan,Lili Li,Jiamin Li,Xiaojuan Yang,Shoule Wang,Bingqi Shen,Chong Chen,Juan Jin,Lei Yang,D. Fan,Mengjun Liu,Zhihui Zhao,Qiong Zhang,Qing Hao

Published 2025 in Food Chemistry

ABSTRACT

Dried jujube, a medicinal-food homologous fruit, has seen significant industrial advancements. However, a comprehensive timeline for quality alteration during storage remains absent. Here, an integrated approach combining bionic sensory analysis and multi-omics techniques was applied to study prolonged storage. Visual marketability loss occurred after two-year storage for browning, while peak shifts in olfactory and gustatory profiles occurred after one-year and three-year storage, respectively. Although bionic sensing revealed multidimensional patterns, integrative omics pinpointed one-year as the critical phase, jointly supported by GC-IMS and LC-MS/MS. Non-volatile metabolite analysis revealed 281 metabolites exhibited significant changes within the first year of storage. Most metabolites exhibited limited abundance changes during storage; only 86 metabolites exhibited large abundance changes, including the typical functional components of jujube, cAMP and cGMP. Furthermore, candidate metabolites, with storage-tracing and nutraceutical/safety risk potential were preliminarily screened. The results provide critical insights for quality tracking, shelf-life assessment and biomarker discovery.

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