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

Abstract

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.

Keywords

• Pickled and dried mustard
• Brassica juncea, Coss
• headspace solid-phase micro-extraction (HS-SPME)
• gas chromatography-mass spectrometry (GC-MS)
• volatile compound