抄録
Volatile components of radish pickles fermented after smoking were studied.
Head-space volatiles, whole flavor concentrate, and also phenols, neutrals and acids components were analyzed by gas chromatography and gas chromatography-mass spectrometry.
Six acids,12 phenols,8 esters,4 alcohols, one carbonyl and one sulfur compound were identified.
Every phenols identified in these components had a strong smoky odor. Even though these phenols were found in smoked radish, these were not detected in dried radish.
Therefore these phenols were considered to be derived from the volatiles of wood smoke, and seemed to contributed to the principal aroma of the radish pickles fermented after smoking.
