A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis

Area of Science:

• Food Science
• Analytical Chemistry
• Metabolomics

Background:

• Jam is a widely consumed food product, but the comparative benefits of mixed versus single-fruit jams remain underexplored.
• Previous analyses of jam quality have often relied on superficial indices, lacking in-depth chemical profiling.

Purpose of the Study:

• To comprehensively analyze the differences between single-fruit and mixed jams using advanced analytical techniques.
• To investigate the impact of thermal processing and storage on the metabolite dynamics and quality attributes of jams.

Main Methods:

• Preparation of single-fruit and mixed jams using Morus nigra L. and Prunus domestica L.
• Analysis of antioxidants, organoleptic qualities, pH, texture, and color.
• Untargeted metabolomics to assess metabolite dynamics before and after thermal processing.
• Gas chromatography-ion mobility spectrometry (GC-IMS) for volatile aroma component analysis.

Main Results:

• Flavonoid metabolites showed significant changes post-thermal processing (40 up-regulated, 13 down-regulated).
• Polyphenols were key differential metabolites during storage (54 down-regulated, 1 up-regulated).
• Mixed jam exhibited significantly higher levels of specific volatile aroma components compared to single-fruit jams.

Conclusions:

• Untargeted metabolomics and GC-IMS provide a robust system for evaluating jam quality.
• Mixed jams, utilizing Xinjiang special Morus nigra and Prunus domestica, offer superior antioxidant and aroma characteristics.
• This study establishes a more comprehensive analytical framework for understanding jam composition and quality.