Characteristic Aroma of Processed Radish

Abstract

The volatiles from Japanese radish processed by fermentation with rice bran after salting (Shinzuke takuan) was separated by a lyophilization system and analyzed by combined gas chromatography and mass spectrometry. Forty compounds, including 10 alcohols, 9 esters, 4 carbonyls, 8 acids, 3 lactones, 3 sulfur containing compounds and 3 other compounds were identified. Thirty two of these compounds were newly identified as volatile flavor components of Takuan. Sensory evaluation indicated that the three sulfur containing compounds, 2-methylthioethanol, methionol and 3-methylthiopropyl acetate contribute to the formation of the characteristic aroma of Takuan.