Changes in volatile compounds of pickled mustard tuber (Brassica junceavar. tsatsai) during the pickling process

Abstract

This study was carried out to determine the changes of volatile compounds composition during pickled mustard tuber production. The samples were collected at different pickling stages from the traditional industry production way in Chongqing, China. Gas chromatography-mass spectrometry were performed after simultaneous distillation and extraction. The results showed that ITC (isothiocyanates) possessed the highest relative percentage area (RPA) 78.87%, followed by sulphide compounds with RPA of 14.48%. Main volatile compounds that determined were allyl ITC, dimethyl trisulphide, (2-isothiocyanatoethyl)-benzene, n-Hexadecanoic acid and linolenic acid ethyl ester, which were responsible for the hot and pungent flavour of pickled mustard tuber. The sulphides, acids, aldehydes, alcohols, phenols, esters, nitriles and heterocyclic compounds increase with pickling time but ITC increase at the first and second pickling stage, then start to decrease in the last pickling stage. It was also demonstrated that more than 60-day pickling time was necessary for the formation of the typical aroma notes.Changes in volatile compounds of pickled mustard tuber M.-C. Liu et al.

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

“…Because PDM is a kind of deep processing product made from fresh mustards (Huang et al, ), the production process, including cutting, pickling, fermentation, drying, and other steps, has already made mustards to create abundant volatile compounds resulting in the typical flavor of PDM. Zhao et al () and Liu et al () reported that 39 and 34 volatile compounds which were absent in fresh mustards presented in their fermented pickles, respectively. Besides that, some studies have proved that drying and cutting can promote the formation of various novel volatile compounds in vegetables and mushrooms (Misharina et al, ; Yang et al, ).…”

“…In detail ( TA B L E 2 (Continued) PDM. Zhao et al (2007) and Liu et al (2009) reported that 39 and 34 volatile compounds which were absent in fresh mustards presented in their fermented pickles, respectively. Besides that, some studies have proved that drying and cutting can promote the formation of various novel volatile compounds in vegetables and mushrooms (Misharina et al, 2010;Yang et al, 2016).…”

“…The typical aroma is a main characteristic of PDM, and plays the most important role in the preference and acceptance of consumers. Studies have focused on the effects of the pickling and drying process on the volatile compounds of PDM (Liu, Li, Wei, Wang, & Yang, ; Luo, Yu, Hu, & Qiu, ; Zhao, Tang, & Ding, ). Moreover, there is a growing interest in studying the phytochemicals found in vegetables with beneficial effects on human health, such as antioxidant activity, anticancer effects, and reducing the risk of chronic diseases.…”

Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics

“…Simultaneous distillation extraction coupled to gas chromatography–mass spectrometry was used for the extraction and measurement of volatile aroma compounds during fermentations, as described by Liu et al For both culture‐dependent and culture‐independent fermented mustard leaves, the samples were collected on fermentation days 0, 10, 20, 40, and 60.…”

Preparation and odor characteristics of nitriles derived from aldehydes

“…Therefore, they are good replacements where aldehydes cannot be used, such as geranyl nitrile and citronellyl nitrile, used in large amounts in soap perfumes due to their relatively high stability under alkalic conditions. In contrast with fragrances, nitriles have not got general application in flavors, although a few nitriles were reported to occur naturally as volatile components of some foods, such as garden cress, 1 turnip, 2 horseradish, 3 blackcurrant, 4 cooked eggs, 5 pickled mustard tuber, 6 mushrooms, 7 and suan‐cai as a traditional fermented vegetable in the northeastern region of China 8 . Developing new odorants is always desirable to perfumers and flavorists in order to create exciting new fragrance and flavor compositions.…”