Decoding jujube aroma: Integrated extraction, advanced analytical strategies, formation mechanisms, influencing factors, and future perspectives.

Jujube is a characteristic fruit of China with distinctive aroma and high nutritional value. This review summarizes advances in the extraction and analysis of free and glycosidically bound volatile organic compounds (VOCs), odor-active compounds, aroma formation mechanisms, and influencing factors. More than 300 VOCs have been identified, including esters, ketones, aldehydes, acids, and pyrazines. Esters, particularly ethyl decanoate, are important contributors to fruity aroma and are formed through alcohol and fatty acid metabolism, followed by acyl-CoA formation and alcohol acyltransferase (AAT)-catalyzed esterification. The lipoxygenase-hydroperoxide lyase-alcohol dehydrogenase pathway and β-oxidation also contribute to precursor supply. Multi-omics and enzymology facilitate the identification of key genes, enzymes, and pathways. Emerging approaches, including stable isotope tracing, molecular docking, machine learning, neuroimaging, and olfactory cell-based biosensors, offer new opportunities to elucidate aroma formation and perception and enable aroma prediction and quality control. This review provides insights into jujube aroma formation and quality improvement.