Jujube is the fruit of the jujube tree of the genus Rhododendron. In front of China, it has more than 90% of the total output of the world red jujube. In recent years, jujube has been widely used in food and pharmacology, and the output has increased significantly year by year. The current research mainly focuses on the cultivation and breeding of jujube trees, the bioactive components of jujube and the preservation of fresh jujube. There are few studies on the aroma components and sensory characteristics of jujube.

Aroma is a combination of a series of complex volatile substances, which is not only closely related to the quality and nutritional value of fruits and vegetables, but also can evaluate the flavor of fruits and vegetables and affect consumers' preference for fruits and vegetables. Solid phase microextraction combined with gas chromatography-mass spectrometry has the advantages of convenience, high sensitivity and no solvent. It is widely used in the extraction and analysis of volatile substances in fruits and vegetables.