Analysis on Flavor Quality of Brassica rapa L. from Different Varieties
Analysis the flavor quality of Brassica rapa L. from different varieties, in order to provide theoretical basis, which study on quality evaluation and improvement of flavor quality. The volatile flavor compounds were detected by gas chromatography-ion mobility spectrometry (GC-IMS). The content of 1...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040229 |
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| author | MAERHABA·Paerhati Zhanteng SONG Ruina YANG Jing LI Jing AN Min LIU Zhenzhen XU Jingrong ZHU |
| author_facet | MAERHABA·Paerhati Zhanteng SONG Ruina YANG Jing LI Jing AN Min LIU Zhenzhen XU Jingrong ZHU |
| author_sort | MAERHABA·Paerhati |
| collection | DOAJ |
| description | Analysis the flavor quality of Brassica rapa L. from different varieties, in order to provide theoretical basis, which study on quality evaluation and improvement of flavor quality. The volatile flavor compounds were detected by gas chromatography-ion mobility spectrometry (GC-IMS). The content of 17 kinds of amino acids in Brassica rapa L. was determined by automatic amino acid analyzer, and Brassica rapa L. flavor was evaluated with sensory evaluation method. GC-IMS results showed that 68 volatile flavor components, including testers, alcohols, aldehydes and sulfur, were identified in SFB, RQH, KPZ, and KPB. There were some high aroma compounds such as (Z)-3-hexenol, dimethyl disulfide, 3-pentanone (D), acetone, propionaldehyde and 2-phenylethyl isothiocyanate. Through PCA and GC-IMS, it was good to distinguish among 4 different varieties of Brassica rapa L.. Results showed that the amino acids in 4 different varieties of Brassica rapa L. were all of various kinds, all containing 17 amino acids measured, including 7 essential amino acids for human body. The umami amino acids of SFB accounted for a relatively high proportion, and the sweet amino acids of KPZ accounted for a relatively high proportion. The highest comprehensive score of sensory evaluation was KPZ, followed by RQH. The flavor quality of Brassica rapa L. from different varieties were evaluated based on volatile flavor compounds, flavor amino acids and sensory evaluation, and the differences in flavor and quality among different Brassica rapa L. were clarified. |
| format | Article |
| id | doaj-art-774cc229028e46b397a579e1a3cf9d45 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-774cc229028e46b397a579e1a3cf9d452025-02-08T08:06:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146430631510.13386/j.issn1002-0306.20240402292024040229-4Analysis on Flavor Quality of Brassica rapa L. from Different VarietiesMAERHABA·Paerhati0Zhanteng SONG1Ruina YANG2Jing LI3Jing AN4Min LIU5Zhenzhen XU6Jingrong ZHU7Institute of Quality Standards & Testing Technology for Agro-products, Xinjiang Academy of Agricultural Sciences/Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-products Quality and Safety of Xinjiang/Ministry of Agriculture and Rural Affairs-Laboratory of Quality and Safety Risk Assessment for Agro-products, Urumqi 830091, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Xinjiang Academy of Agricultural Sciences/Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-products Quality and Safety of Xinjiang/Ministry of Agriculture and Rural Affairs-Laboratory of Quality and Safety Risk Assessment for Agro-products, Urumqi 830091, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Xinjiang Academy of Agricultural Sciences/Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-products Quality and Safety of Xinjiang/Ministry of Agriculture and Rural Affairs-Laboratory of Quality and Safety Risk Assessment for Agro-products, Urumqi 830091, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Xinjiang Academy of Agricultural Sciences/Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-products Quality and Safety of Xinjiang/Ministry of Agriculture and Rural Affairs-Laboratory of Quality and Safety Risk Assessment for Agro-products, Urumqi 830091, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Xinjiang Academy of Agricultural Sciences/Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-products Quality and Safety of Xinjiang/Ministry of Agriculture and Rural Affairs-Laboratory of Quality and Safety Risk Assessment for Agro-products, Urumqi 830091, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Xinjiang Academy of Agricultural Sciences/Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-products Quality and Safety of Xinjiang/Ministry of Agriculture and Rural Affairs-Laboratory of Quality and Safety Risk Assessment for Agro-products, Urumqi 830091, ChinaInstitute of Quality Standard & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaInstitute of Quality Standards & Testing Technology for Agro-products, Xinjiang Academy of Agricultural Sciences/Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-products Quality and Safety of Xinjiang/Ministry of Agriculture and Rural Affairs-Laboratory of Quality and Safety Risk Assessment for Agro-products, Urumqi 830091, ChinaAnalysis the flavor quality of Brassica rapa L. from different varieties, in order to provide theoretical basis, which study on quality evaluation and improvement of flavor quality. The volatile flavor compounds were detected by gas chromatography-ion mobility spectrometry (GC-IMS). The content of 17 kinds of amino acids in Brassica rapa L. was determined by automatic amino acid analyzer, and Brassica rapa L. flavor was evaluated with sensory evaluation method. GC-IMS results showed that 68 volatile flavor components, including testers, alcohols, aldehydes and sulfur, were identified in SFB, RQH, KPZ, and KPB. There were some high aroma compounds such as (Z)-3-hexenol, dimethyl disulfide, 3-pentanone (D), acetone, propionaldehyde and 2-phenylethyl isothiocyanate. Through PCA and GC-IMS, it was good to distinguish among 4 different varieties of Brassica rapa L.. Results showed that the amino acids in 4 different varieties of Brassica rapa L. were all of various kinds, all containing 17 amino acids measured, including 7 essential amino acids for human body. The umami amino acids of SFB accounted for a relatively high proportion, and the sweet amino acids of KPZ accounted for a relatively high proportion. The highest comprehensive score of sensory evaluation was KPZ, followed by RQH. The flavor quality of Brassica rapa L. from different varieties were evaluated based on volatile flavor compounds, flavor amino acids and sensory evaluation, and the differences in flavor and quality among different Brassica rapa L. were clarified.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040229brassica rapa l.volatile flavor compoundsgas chromatography-ion mobility spectrometry (gc-ims)flavor amino acidssensory evaluationflavor quality |
| spellingShingle | MAERHABA·Paerhati Zhanteng SONG Ruina YANG Jing LI Jing AN Min LIU Zhenzhen XU Jingrong ZHU Analysis on Flavor Quality of Brassica rapa L. from Different Varieties Shipin gongye ke-ji brassica rapa l. volatile flavor compounds gas chromatography-ion mobility spectrometry (gc-ims) flavor amino acids sensory evaluation flavor quality |
| title | Analysis on Flavor Quality of Brassica rapa L. from Different Varieties |
| title_full | Analysis on Flavor Quality of Brassica rapa L. from Different Varieties |
| title_fullStr | Analysis on Flavor Quality of Brassica rapa L. from Different Varieties |
| title_full_unstemmed | Analysis on Flavor Quality of Brassica rapa L. from Different Varieties |
| title_short | Analysis on Flavor Quality of Brassica rapa L. from Different Varieties |
| title_sort | analysis on flavor quality of brassica rapa l from different varieties |
| topic | brassica rapa l. volatile flavor compounds gas chromatography-ion mobility spectrometry (gc-ims) flavor amino acids sensory evaluation flavor quality |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040229 |
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