Volatile Constituents of Processed Takana (Takana-zuke) and their Changes during Cold Storage

Studies on the Flavor of Salted Cruciferous Vegetables Part I

Abstract

Volatile constituents collected by distillation under reduced pressure from Furuzuke-Takana, processed by salting of fresh Takana leaves (Brassica juncea L.) and stored for over 6 months at 2-3°C, were fractionated into acidic, phenolic, basic and neutral fractions. Among them, both of the acidic and phenolic fractions had the odors that were responsible for those of Furuzuke-Takana. The basic fraction had nearly no odor. The three fractions except the basic were subjected to the GC and GC-MS analyses, and 11 acids, 9 phenols, 8 esters, 4 alcohols, 2 carbonyls, 12 hydrocarbons, 2 sulfides, 4 nitriles and 8 isothiocyanates were identified. The changes in the relative amounts of these compounds during the cold storage of the processed Takana (Takana-zuke) were also followed. Remarkable decrease in the relative amounts of isothiocyanates and increase in those of alcohols, acids, phenols, nitriles and hydrocarbons were observed.