Effect of Natural Air-drying on the Quality and Flavor of Raw Mustard Roots

Abstract

In order to investigate the effect of natural air-drying on the quality and flavor of raw mustard roots, the moisture content, water activity, hardness, crispness, protein content, amino acid nitrogen content, total plate count and total lactic acid bacteria were measured and compared before and after air-drying of the raw mustard roots. The changes of volatile flavor substances were analyzed by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the hardness of mustard roots after natural air-drying was significantly enhanced and the crispness was reduced (P1, P<0.05) were screened via partial least-squares discriminant analysis (OPLS-DA), including 4-methylpentyl isothiocyanate, 3-phenylpropyl isothiocyanate and 3-butenyl isothiocyanate, etc. The present study would provide a certain theoretical basis for optimization of dehydration and quality improvement of mustard roots.

Keywords

• raw mustard roots
• natural air-drying
• quality
• gas chromatography-mass spectrometry
• volatile flavor substances