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...

Full description

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
id doaj-a9895a871f9c479797b4df1eca572b77
record_format Article
spelling doaj-a9895a871f9c479797b4df1eca572b772020-11-24T21:23:02ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-0116133133910.1080/19476337.2017.13807051380705Characterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MSQing Shen0Huan Cheng1Yunfeng Pu2Sijie Ren3Lyulin Hu4Jianchu Chen5Xingqian Ye6Donghong Liu7Zhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and EquipmentZhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and EquipmentZhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and EquipmentZhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and EquipmentZhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and EquipmentZhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and EquipmentZhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and EquipmentZhejiang University, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang R&D Center for Food Technology and EquipmentPickled 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 chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 41 volatile compounds were identified and quantified in PDM by optimized HS-SPME-GC-MS. Approximately 15 compounds were considered to be the dominant volatile compounds in PDM with relatively high concentrations. These findings make the volatile composition characteristics in PDM clear for the first time.http://dx.doi.org/10.1080/19476337.2017.1380705Pickled and dried mustardBrassica juncea, Cossheadspace solid-phase micro-extraction (HS-SPME)gas chromatography-mass spectrometry (GC-MS)volatile compound
collection DOAJ
language English
format Article
sources DOAJ
author Qing Shen
Huan Cheng
Yunfeng Pu
Sijie Ren
Lyulin Hu
Jianchu Chen
Xingqian Ye
Donghong Liu
spellingShingle Qing Shen
Huan Cheng
Yunfeng Pu
Sijie Ren
Lyulin Hu
Jianchu Chen
Xingqian Ye
Donghong Liu
Characterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MS
CyTA - Journal of Food
Pickled and dried mustard
Brassica juncea, Coss
headspace solid-phase micro-extraction (HS-SPME)
gas chromatography-mass spectrometry (GC-MS)
volatile compound
author_facet Qing Shen
Huan Cheng
Yunfeng Pu
Sijie Ren
Lyulin Hu
Jianchu Chen
Xingqian Ye
Donghong Liu
author_sort Qing Shen
title Characterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MS
title_short Characterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MS
title_full Characterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MS
title_fullStr Characterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MS
title_full_unstemmed Characterization of volatile compounds in pickled and dried mustard (Brassica juncea, Coss.) using optimal HS-SPME-GC-MS
title_sort characterization of volatile compounds in pickled and dried mustard (brassica juncea, coss.) using optimal hs-spme-gc-ms
publisher Taylor & Francis Group
series CyTA - Journal of Food
issn 1947-6337
1947-6345
publishDate 2018-01-01
description 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 chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 41 volatile compounds were identified and quantified in PDM by optimized HS-SPME-GC-MS. Approximately 15 compounds were considered to be the dominant volatile compounds in PDM with relatively high concentrations. These findings make the volatile composition characteristics in PDM clear for the first time.
topic Pickled and dried mustard
Brassica juncea, Coss
headspace solid-phase micro-extraction (HS-SPME)
gas chromatography-mass spectrometry (GC-MS)
volatile compound
url http://dx.doi.org/10.1080/19476337.2017.1380705
work_keys_str_mv AT qingshen characterizationofvolatilecompoundsinpickledanddriedmustardbrassicajunceacossusingoptimalhsspmegcms
AT huancheng characterizationofvolatilecompoundsinpickledanddriedmustardbrassicajunceacossusingoptimalhsspmegcms
AT yunfengpu characterizationofvolatilecompoundsinpickledanddriedmustardbrassicajunceacossusingoptimalhsspmegcms
AT sijieren characterizationofvolatilecompoundsinpickledanddriedmustardbrassicajunceacossusingoptimalhsspmegcms
AT lyulinhu characterizationofvolatilecompoundsinpickledanddriedmustardbrassicajunceacossusingoptimalhsspmegcms
AT jianchuchen characterizationofvolatilecompoundsinpickledanddriedmustardbrassicajunceacossusingoptimalhsspmegcms
AT xingqianye characterizationofvolatilecompoundsinpickledanddriedmustardbrassicajunceacossusingoptimalhsspmegcms
AT donghongliu characterizationofvolatilecompoundsinpickledanddriedmustardbrassicajunceacossusingoptimalhsspmegcms
_version_ 1725993697291534336

Similar Items