Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME-GC-MS and E-nose

文献类型： 外文期刊

第一作者： Pan, Siyi

作者： Pan, Siyi;Fan, Gang;Ren, Jingnan;Yao, Yingzheng;Dong, Ling;Zhu, Yu

作者机构：

关键词： Brassica juncea L.;Volatile compound;Flavor discrimination;Fermented food

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： To determine an efficient way of using its unique flavor to evaluate Sichuan dongcai, changes in volatile composition of Sichuan dongcai during fermentation with a salting time from one to three years were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry and an electronic nose. In total 8, 32 and 38 compounds were detected in dongcai which were salted for 1, 2 and 3 years, respectively. The 57 detected volatile compounds and 16 common compounds were used for principal component analyses (PCA), respectively. Both groups of compounds could clearly discriminate the three samples. Both radar graph and PCA of electronic nose signals could also differentiate the three samples. However, the result of PCA by the electronic nose was more similar with that of 57 volatile compounds than the 16 common compounds. It may imply that it is better to use the total 57 compounds than the 16 common compounds when evaluating the whole flavor of dongcai. Nevertheless, either method could be helpful for ensuring the quality of Sichuan dongcai in industry. (C) 2015 Elsevier Ltd. All rights reserved.

分类号： TS2

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