Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME–GC-MS

A method based on headspace solid-phase microextraction (HS-SPME) has been applied for the analysis of volatile components in fresh potherb mustard and their pickles with different pickling time. Hierarchical cluster analysis of the relative abundances of volatile compounds determined by GC-MS was used for the classification of the volatile components. As a result the glucosinolates enzymatically decomposed compounds account for the major proportion in volatile constituents. From the glucosinolates degradation products enzymatically via aglycone in fresh potherb mustard and their pickles, the result showed that the glucosinolates in potherb mustard contain allyl, butenyl, isobutanyl and phenylethyl groups in the side chain as substituents, which means that the glucosinolates are sinigrin, gluconapin, glucocochlearin and gluconasturtin, respectively. It can be also concluded from the experiments that the glucosinolates with allyl and phenylethyl groups as side chain in potherb mustard are predominant.