Analysis On Volatility Composition And Sensory Of Tuber Mustard And Pickled Tuber Mustard

Mustard and its pickled products were studied in this paper.The tested samples are tuber mustard and pickle using natural fermentation process. Regular samples were evaluated using SDE,GC/MS to analysis and identify the chance of volatile compounds during mustard pickling.To evaluate the sensory quality of uber mustards and pickles in pickling the sensory evaluation method was invovled and to analysis the textur characteristics in the same time the texture samples were used. The following cinclusions can be drawn from our research.:(1) Volatile compounds rang from 27 to 59 were detected by SED and GC/MS from pickled and unpickled mustard tuber samples which were randomly selected each month during pickling.(2) The aroma components of the tested samples include Allyl isothiocyanate ,Benzaldehyde and styrene-acrylic nitrile were indentified as three main aroma chemicals. All samples with exception of sample 2 have higher levels of hexadecanoic acid ethyl ester. (E, E) -2,4 - Decadiene, Phenylethyl alcohol exist in all samples except sample 1 and 2. all pickled mustard tube contain phenylacetaldehyde but the raw materials don't..(3)The relative percentage of Ester compounds and alcohols increased and the relative percentage of Hydrocarbon compounds and Ketonesdecreased during pickling time. The relative percentage of aldehyde compounds and acids increased at beginning then deareased at the end.. acid Compounds with small molecules (such as 2,6 - nonadiendioic acid, octanoic acid) ,sters (such as bitterness Ethyl, 16 Ethyl) and alcohols (such as benzene) gradually increased. Other compounds such as lactam, indole category and furans changes into a parabola.(4) Volatile compounds rang from 32 to 62 were detected from pickled and unpickled leaces by SED GC/MS method.(5) The aroma components in the tested samples include hexadecanoic acid ethyl ester, allyl isothiocyanate, benzaldehyde, benzene acetaldehyde,and their contents are in higher level. The relative percentage of Hexadecanoic acid methyl ester,7,10,13- Hexadecen acid methylester in most samples is much highier too. The compounds with small molecules(acids,sters and alcohols )gradually increase.The compound of indole category (such as 1 - methoxy-1 H -indole) is in a rising trend also.(6) The relative percentage of alcohol derivatives and acid compounds in pickled vegetable samples shows an upward trend. The relative percentage of ketones and aldehyde compounds changes into a parabola. The relative percentage of ester compounds does not change significantly. Sulfur compounds (Isothiocyanates) and nitrogen compounds (nitries) are important in the flavor ofpickles.(7) The aroma components in tuber mustard and pickles were identified as allyl isothiocyanate and benzaldehyde,and they are important to the flavor of pickles. Most of the samples contain benzoic acid, Phenyl Acttic Acid, Hexadecanoic acid methyl ester sand Hexadecanoic acid ethyl ester and so on. Their relative Contents in two types of samples shows an upward trend. The score of aroma in sensory evaluation shows an upward trend too.(8) In the aroma components of the mustard, the Average level of the relative percentage of ketones is lower than the esters, alcohols, acids and aldehydes compounds. In the aroma components of pickled vegetabl, ketones is lower than Esters, acids and aldehydes compounds and higher than the alcohol.(9) The score of aroma, and the Composite taste in both unpickled and pickled tuber mustard shows an upward trend. The acidity of pickles shows an upward trend too. But their trends all become gradually weakened. The score of the bitter, fracturability, hardness, water content and color in the samples declined. The rate of decline is gradually slow.