Detection of Volatile Flavor Compounds in Different Dehydrated Xiaoshan Pickled Radish by SPME-GC-MS and E-Nose Methods
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Abstract:
In order to understand the influences of wind dehydration and salt dehydration on the volatile flavor compounds in Xiaoshan pickled radish, the volatile flavor compounds were detected through E-Nose and SPME-GC-MS. Significant difference of volatile flavor compounds was found in different dehydrated pickled radish. The sensor response value of the salt dehydrated relative to the wind dehydrated was low in LY2/LG, LY2/G, LY2/AA, LY2/GH, LY2/gCTL and LY2/gCT, which illustrated that the E-Nose system could obviously distinguish. Totally 58 and 35 volatile compounds were detected from wind and salt dehydrated Xiaoshan pickled radish, and wind dehydrated one produced larger kinds of volatile flavor compounds than salt dehydrated one. Moreover, the characteristic flavor compound of radish-isothiocyanates showed large difference in relative content in wind dehydrated and salt dehydrated pickled radish, being of 11.65% and 0.37%, respectively.
