Comparison of volatiles produced from turnips of inoculated and natural fermentation

The turnips were exerted inoculated fermentation and natural fermentation respectively,and its volatiles were analyzed by using simultaneous distillation-extraction(SDE) and gas chromatography-mass spectrometry(GC-MS). Volatiles in turnips of the inoculated fermentation and natural fermentation include esters which take the highest percentage,alcohols,acids,nitriles,aldehydes,ketones,sulfide,heterocyclic compounds,etc. 48 kinds of volatiles in the two types of fermentation turnips were identified,there were 47,35 kinds of volatiles in the turnip of inoculated fermentation and natural fermentation respectively, 34 species among them were found in the two different turnips. Compared with natural fermentation,more volatiles were identified in turnips of inoculated fermentation.