Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process
文献类型： 外文期刊
作者： Di, Hongmei 1 ; Ma, Jie 1 ; Zhang, Yi 1 ; Wei, Jia 3 ; Yang, Jiao 2 ; Ma, Jun 2 ; Bian, Jinlin 1 ; Xu, Jingyi 1 ; Huang, Zhi 1 ; Tang, Yi 1 ; Li, Huanxiu 1 ; Zheng, Yangxia 1 ; Zhang, Fen 1 ; Sun, Bo 1 ;
作者机构： 1.Sichuan Agr Univ, Coll Hort, Chengdu 611130, Peoples R China
2.Bijie lnst Agr Sci, Bijie 551700, Peoples R China
3.Zhejiang Acad Agr Sci, Hangzhou 310021, Peoples R China
关键词： Leaf mustard; Variety; Fermentation; Flavor; Phytochemicals
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 405 卷
页码：
收录情况： SCI
摘要： The flavor of Guizhou suancai fermented by the emerging varieties Zhuchang-2 (ZC-2) and Zhuchang Red (ZC Red) is superior to that of ZC-1, a typical local variety of leaf mustard in Guizhou Province, China. Here, changes in phytochemical qualities during the fermentation of three Guizhou suancai were characterized to identify the causes underlying differences in flavor. The content of pigments, antioxidants, gluconapin, gluconasturtiin, and total isothiocyanates, and antioxidant capacity were highest in fresh ZC Red. The content of sinigrin, indolic glucosinolates, and total glucosinolate breakdown products was highest in fresh ZC-2. The content of phyto-chemicals, with the exception of carotenoids, was significantly decreased after fermentation. Odor was correlated with gluconapin, while taste was correlated with sinigrin. These findings provide detailed insights into the sensory and phytochemical properties of three Guizhou suancai that could facilitate the selection of raw material varieties.
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