Analysis of characteristic volatile flavor components of Huarong mustard based on HS-SPME-GC-MS and multivariate statistics
Taking Huarong mustard samples with fermentation time of 0 d,30 d,90 d,180 d,270 d and 360 d(numbered D0,D30,D90,D1 80,D270,D360,respectively)in standard curing tank as the research objects,the characteristic volatile flavor components of Huarong mustard in different fer-mentation stages were studied by using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS),orthogonal partial least squares discriminant analysis(OPLS-DA)and aroma activity value(OAV).The results showed that 106 volatile flavor components were detected in Huarong mustard at different fermentation stages,of which isothiocyanates,esters,and aldehydes were the main volatile flavor components.A total of 14 characteristic volatile flavor components with variable projection importance(VIP)value＞1 and OAV＞1 were screened by OPLS-DA and OAV analysis.Allyl isothiocyanate,butyl isothiocyanate,trans-2-hexenal,nonanal,beta-violet ketone,β-cyclocitral,hexanal,and dimethyl trisulfide were the characteristic volatile flavor components in the D0 samples;octanal,dimethyl trisulfide,and hexanal were the character-istic volatile flavor components in the D30 samples;benzaldehyde,decanal,phenyl ethanol,decanal ethyl ester,ethyl 3-phenylpropionate,and β-cy-clocitral were the characteristic volatile flavor components in the D90 samples;and benzaldehyde was the characteristic volatile flavor components in the D270 and D360 samples.The results provided a reference for further understanding the volatile components of Huarong mustard fermented in standard pickling tank.Also,it provided a theoretical basis for aroma regulation and flavor improvement.
standard pickling tankHuarong mustardvolatile flavor componentorthogonal partial least squares discriminant analysisaroma activity value
万方数据
维普
