Table 2.

Differential phenolic compounds identified in jujube puree before and after fermentation for 48 h.

Rta (min)	Precursor ions (Da)	Product ions (Da)	CAS	Formula	Phenolic compound	VIPb	Fold change	Regulation (0 h vs 48 h)	Identification in referencesc
2.26	167.1	123.04	451–13-8	C8H8O4	Homogentisic acid	1.59	2.57	up
2.58	353.09	191	906–33-2	C16H18O9	Neochlorogenic acid (5-O-Caffeoylquinic acid)	1.35	0.11	down	–
2.59	181.05	135.04	67828–42-6	C9H10O4	Methyl 2,4-dihydroxyphenylacetate	1.60	48.93	up	–
2.63	299.11	119	10338–51-9	C14H20O7	Salidroside	1.54	5.43	up	–
2.74	353.09	191.01	327–97-9	C16H18O9	Chlorogenic acid (3-O-Caffeoylquinic acid)	1.30	0.10	down	Ivanišovád
2.92	353.09	191.05	905–99-7	C16H18O9	Cryptochlorogenic acid (4-O-Caffeoylquinic acid)	1.36	0.13	down	Shene
3.23	109.03	81	120–80-9	C6H6O2	Pyrocatechol	1.60	13033.70	up	Dilek Tepe f
3.29	167.03	108.02	121–34-6	C8H8O4	Vanillic acid	1.59	0.41	down	Hongg
3.38	197.05	123	530–57-4	C9H10O5	Syringic acid	1.45	0.49	down	Najjaah
3.84	165.06	119.05	501–97-3	C9H10O3	3-(4-Hydroxyphenyl)-propionic acid	1.60	21.13	up	–
4.58	531.15	177.06	159934–13-1	C26H26O12	3,5-O-Dicaffeoylquinic Acid Methyl Ester	1.60	433.58	up	–
5.99	165.1	95.2	141632–15-7	C9H8O3	Caffeic aldehyde	1.58	0.42	down	–

^aRt, retention time.

^bVIP, variable importance in projection.

^cThe minus sign (–) indicated no related references.

^dIvanišová et al. (2017).

^eShen et al. (2019).

^fDilek Tepe et al. (2020).

^gHong et al. (2020).

^hNajjaa et al. (2020).