Effects of Pretreatment on Flavor Substance and Crispness of Pickled Radish
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Abstract:
In order to compare the effects of traditional pretreatment methods on flavor substances and texture of pickled radish, headspace solid-phase microextraction gas chromatography-mass spectrometry was used to analyze the volatile flavor substances and a texture analyzer was used to measure changes in hardness after three pretreatments. The results showed that there were 50 types of volatile flavor substances in pickled radishes after blanching pretreatment, 44 volatile flavor substances after drying pretreatment, and 38 volatile flavor substances in pickled radishes without any pretreatment. The major flavor substances formed during the three pretreatments were primarily esters and disulfides. The other substances formed differed with the pretreatments, with blanching primarily yielding alkenes and aromatic compounds with content of 5.14% and 6.53%, respectively, while drying yielded carboxylic acids and aldehydes with content of 5.45% and 7.89%, respectively. When no pretreatment was given, alkanes and aromatic compounds resulted, with content of 6.56% and 4.93%, respectively. In addition, the hardness of pickled radish decreased to some extent after the three different pretreatments, while the texture was found to be better retained after blanching than drying.
