Volatile Constituents of Pickled Cruciferous Vegetables, Brassica campwstris var. rapa and B. campesitris var. pekinensis

Nozawana-zuke and Hiroshimana-zuke

Abstract

Volatile constituents of the two pickled products, Nozawana-zuke and Hiroshimanazuke were studied by GC and GC-MS analyses after their fractionation into acidic, basic, phenolic and neutral fractions. The three fractions except the basic which had almost no odor were subjected to identification of the constituents, and 57 compounds were identified in all consisting of 3 carbonyls, 8 esters, 2 sulfides, 4 alcohols, 7 phenols, 7 nitriles, 8 isothiocyanates, 17 hydrocarbons and an acid. A little difference was observed in the kinds of the volatiles between the two pickled products. Most of the volatiles were found in the neutral fractions, where the degradation products of glucosinolates, namely, isothiocyanates and nitriles were the major together with some methyle sters of lower molecular fatty acids (C₁₀-C_l4).