Analysis of Volatile Flavor Compounds in Novel Industrial Produced Low-temperature Pickled Mustard Roots

ZHANG Yulin; CHEN Hongfan; ZHAO Zhiping; KANG Xinyue; NIE Xin; BAI Ting; WANG Wei; ZHANG Jiamin; LUO Huailiang

doi:10.13386/j.issn1002-0306.2021020184

Volume 42 Issue 22

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(22): 268-275. > DOI: 10.13386/j.issn1002-0306.2021020184

ZHANG Yulin, CHEN Hongfan, ZHAO Zhiping, et al. Analysis of Volatile Flavor Compounds in Novel Industrial Produced Low-temperature Pickled Mustard Roots[J]. Science and Technology of Food Industry, 2021, 42(22): 268−275. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020184.

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Analysis of Volatile Flavor Compounds in Novel Industrial Produced Low-temperature Pickled Mustard Roots

1.
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
2.
Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin 644000, China
3.
School of Basic Medical Science, Chengdu Medical College, Chengdu 610500, China
4.
Zigong Taifu Agricultural and Sideline Products Processing Plant, Zigong 643101, China

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Received Date: February 23, 2021
Available Online: September 07, 2021

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Abstract

Abstract

In order to study the effect of temperature on the volatile flavor compounds of low-temperature pickled mustard roots, industrially produced −1~5 ℃ and 6~8 ℃ low-temperature pickled mustard roots were employed as materials in the present study. Volatile flavor solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS), combined with relative odor activity value(ROAV) and principal component analysis(PCA). The results showed that the low-temperature pickled mustard roots volatile flavor compounds were mainly composed of alcohols, esters, alkenes and nitriles. By calculating ROAV value, 12 kinds of flavor substances with ROAV≥1 were obtained. Sec-butyl isothiocyanate, D-limonene, eucalyptol, linalool, phenethyl alcohol, 2-phenylethyl isothiocyanate, anethole, phenylpropionitrile were the more important flavor substances in −1~5 ℃ low-temperature pickled mustard roots. However, D-limonene, eucalyptol, phenethyl alcohol, linalool, phenylacetaldehyde, phenylpropionitrile, nonanoic acid, anethole, 2-phenylethyl isothiocyanate, 1-octene-3 alcohol contributed greater to the flavor of 6~8 ℃ low-temperature pickled mustard roots. PCA analysis of the 12 flavor substances indicated that phenethyl alcohol, eucalyptol, 1-octene-3 alcohol, 2-phenylethyl isothiocyanate, and phenylpropionitrile were characteristic flavor substances. The present study would supply the theoretical supports for optimization of procedures for industrial production of low-temperature pickled mustard roots.

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