Characterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MS

Characterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MS

Pickled and dried mustard (PDM; Brassica juncea, Coss) is a traditional fermented vegetable product that is widely consumed as a food ingredient with aromatic flavour in China. Here, we aimed to determine the volatile compounds in PDM by headspace solid-phase micro-extraction combined with gas chrom...

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Bibliographic Details
Main Authors: Qing Shen, Huan Cheng, Yunfeng Pu, Sijie Ren, Lyulin Hu, Jianchu Chen, Xingqian Ye, Donghong Liu
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Pickled and dried mustard
Brassica juncea, Coss
headspace solid-phase micro-extraction (HS-SPME)
gas chromatography-mass spectrometry (GC-MS)
volatile compound
Online Access:http://dx.doi.org/10.1080/19476337.2017.1380705

Internet

http://dx.doi.org/10.1080/19476337.2017.1380705

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