Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME–GC-MS

Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry

“…Furthermore, (E)-2-nonenal and nonanal were possibly partially oxidated for acids, causing their content to decline in pickled samples. The results of research can be demonstrated during potherb mustard pickle fermentation (Zhao et al, 2007). In addition, the content of hexanal and (E,Z)-2,6-nonadienal in pickled samples also reduced significantly ( p < 0.05),…”

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

“…Because PDM is a kind of deep processing product made from fresh mustards (Huang et al, ), the production process, including cutting, pickling, fermentation, drying, and other steps, has already made mustards to create abundant volatile compounds resulting in the typical flavor of PDM. Zhao et al () and Liu et al () reported that 39 and 34 volatile compounds which were absent in fresh mustards presented in their fermented pickles, respectively. Besides that, some studies have proved that drying and cutting can promote the formation of various novel volatile compounds in vegetables and mushrooms (Misharina et al, ; Yang et al, ).…”

“…The typical aroma is a main characteristic of PDM, and plays the most important role in the preference and acceptance of consumers. Studies have focused on the effects of the pickling and drying process on the volatile compounds of PDM (Liu, Li, Wei, Wang, & Yang, ; Luo, Yu, Hu, & Qiu, ; Zhao, Tang, & Ding, ). Moreover, there is a growing interest in studying the phytochemicals found in vegetables with beneficial effects on human health, such as antioxidant activity, anticancer effects, and reducing the risk of chronic diseases.…”

Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough)

“…The microorganisms produce intra and extra cellular enzymes which contribute to generative reactions for flavor and aromas. The aldehydes, ketones and carboxylic acids may result from a degradation reaction of oxidation catalysed by lipoxigenase and hyperoxidase enzymes (Leejeerajumnean et al, 2001;Zhao et al, 2006;Nzigamasabo, 2012).…”