Liang Miao, Wang Rui, Wu Yajian, Xin Runhu, Guan Wei, Liu Yuping
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
School of Light Industry, Beijing Technology & Business University, Beijing 100048, China.
Molecules. 2023 Jul 18;28(14):5482. doi: 10.3390/molecules28145482.
To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. A total of 27 volatile constituents were found by mass spectra and retention index compared to the data obtained from reference compounds or the related literature and databases; these compounds included nine esters, three sulfur-containing compounds, two nitriles, three ketones, three alkenes, and seven other compounds. Of the 27 compounds, 6 compounds came from the turmeric added to MPs. Among the components detected, some compounds derived from AITC were allyl thiocyanate, carbon disulfide, allyl mercaptan, diallyl sulfide, and diallyl disulfide. The results obtained provide a better and comprehensive recognition of the volatile flavor compounds in MPs, and have some reference values for developing and applying isothiocyanate compounds.
为鉴定芥末酱（MP）中的挥发性风味成分，采用顶空固相微萃取结合气相色谱 - 质谱联用技术，对市售7种芥末酱中的挥发性化合物进行了分离和分析。通过质谱和保留指数，并与参考化合物或相关文献及数据库中的数据进行比较，共鉴定出27种挥发性成分；这些化合物包括9种酯类、3种含硫化合物、2种腈类、3种酮类、3种烯烃类和7种其他化合物。在这27种化合物中，有6种化合物来自添加到芥末酱中的姜黄。在检测到的成分中，一些源自异硫氰酸烯丙酯（AITC）的化合物有烯丙基硫氰酸盐、二硫化碳、烯丙基硫醇、二烯丙基硫醚和二烯丙基二硫醚。所得结果能更好、更全面地认识芥末酱中的挥发性风味化合物，对异硫氰酸酯类化合物的开发和应用具有一定参考价值。
