Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits.
Francisca HernándezAngel Carbonell-BarrachinaFrancisco BurlóAneta WojdyłoÁngel A Carbonell-BarrachinaPilar LeguaPublished in: Journal of the science of food and agriculture (2015)
The results showed that Spanish jujube cultivars studied are a good source of vitamin C, and they have a low content of Na. The jujube cultivar with the most appreciated quality by consumers was GAL; the GAL fruits were sweet, crunchy, and had high intensities of jujube ID and apple flavour a long after-taste. Therefore, jujube grown in Spain has a great potential to be exploited for functional foods. © 2015 Society of Chemical Industry.