Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC-MS and UHPLC-MS metabolomics.

Heptanoic acid, which provides a rancid fatty taste, showed a decreasing trend from 10.64 to 0.91 μg/L after the 2nd d of fermentation, and then a slight increase (0.50 μg/L) at 12th d of fermentation ( Fig. 2 A).

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