Influence of different gel complexes on flavour and colour change in Chongcai paste during storage

► Flavour and colour of a new kind of paste, Chongcai paste, was investigated during storage. ► Among detected 9 pungent volatiles, 2 new isothiocyanates were found in Cruciferae for the first time. ► Pectin/xanthan complex was proved to have the greatest capability in holding flavour, and CMC/xanthan complex the worst. ► A pseudo-second order kinetics model was used to describe the paste colour change during storage.