Comparative analysis on volatile flavour compounds from eight kinds of high salt picked Brassica juncea

The volatile flavour compounds were extracted with solidphase micro-extraction from brassica juncea cultivars named of Zhenyuan rod green,Qingzhen local green,Qian green 2, Cockscomb green,Qinglong green,Qian green 1,Qian mauve, Guangxi hakka mustard,and analyzed by GCMS.The results showed that 32kinds of flavour compounds were detected from eight different brassica juncea cultivars,the main volatile flavour compounds were degraded glucosinolate products,alcohols and heterocyclic substances.It had ralative contents of allyl isorhodanate in degraded glucosinolate products,which were main flavour compounds of brassica juncea.The main alcohol substances involved 2-methyl1-Propanol,3-methyl-1-Butanol,2-methyl-1-Butanol.2-methoxy-4-Vinylphenol compounds were the main ingredient of heterocyclic substance.Volatile flavour compounds of eachbrassica junceahad a little differences,nearly 26to 32kinds.Flavour compounds varied a lot by curing,mainly depended on the diversity of flavour compounds contents,species of bacterium and hydrolysis mode of glucosinolate.