2023
DOI: 10.3390/molecules28145482
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Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS

Miao Liang,
Rui Wang,
Yajian Wu
et al.

Abstract: To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. A total of 27 volatile constituents were found by mass spectra and retention index compared to the data obtained from reference compounds or the related literature and databases; these compounds included nine esters, three sulfur-containing compounds, two nitriles, thr… Show more

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Cited by 4 publications
(1 citation statement)
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“…In northeast India, garlic cloves are crushed and heated in boiled mustard oil for few minutes and used for treating the symptoms related to common cold. Mustard oil which is used in the macerate is reported to have sinigrin and allyl isothiocynate [17]. No earlier work has been reported on the exact chemical composition of GMM.…”
Section: Introductionmentioning
confidence: 99%
“…In northeast India, garlic cloves are crushed and heated in boiled mustard oil for few minutes and used for treating the symptoms related to common cold. Mustard oil which is used in the macerate is reported to have sinigrin and allyl isothiocynate [17]. No earlier work has been reported on the exact chemical composition of GMM.…”
Section: Introductionmentioning
confidence: 99%