Effects of cultivar and stir-frying on the volatile flavor characteristics of white and yellow mustard seeds

This study investigated the effects of cultivar and stir-frying on the volatile flavor of white and yellow mustard seeds using sensory evaluation, electronic nose (E-nose), and chromatography-ion mobility spectrometry (GC-IMS). Stir-frying changed the aroma from pungent/mustard-like to stir-fried/oily, with the strongest intensity in stir-fried yellow mustard seeds. E-nose responses followed the order stir-fried yellow > stir-fried white > raw white > raw yellow. GC-IMS revealed significant changes in aldehydes, esters, pyrazines, and sulfur-containing compounds. 2-Methylpyrazine, 2-ethylpyrazine, 2-methylthiophene, octanal, β-myrcene, and ethyl 2-methylpropionate were identified as representative markers for cultivar and processing-state discrimination. The combined approach provides an effective strategy for mustard seed identification and flavor evaluation.