Analysis of Volatile Compounds in Instant Pickled Mustard Tuber

The composition of volatile compounds in instant pickled mustard tuber and raw mustard tuber was analyzed by simultaneous distillation and solvent extraction coupled with gas chromatography-mass spectrometry(GC-MS).A total of 37 volatile compounds including 4 hydrocarbons,7 alcohols,2 ethers,5 aldehydes,4 acids,8 esters,1 phenol,5 sulphur comounds and 1 heterocycle were identified.Allyl isothiocyanate,benzyl isothiocyanate,cyclopropyl isothiocyanate,and dimethyl trisulfide were found in both materials.Allyl isothiocyanate(60.77%)and cyclopropyl isothiocyanate(6.10%)were the prominent compounds in raw mustard tuber,and those in instant pickled mustard tuber were p-propenylanisole(47.54%)and allyl isothiocyanate(11.41%).