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Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process
Food Chemistry ( IF 8.8 ) Pub Date : 2022-11-21 , DOI: 10.1016/j.foodchem.2022.134965 Hongmei Di 1 , Jie Ma 2 , Yi Zhang 1 , Jia Wei 3 , Jiao Yang 4 , Jun Ma 4 , Jinlin Bian 1 , Jingyi Xu 1 , Zhi Huang 1 , Yi Tang 1 , Huanxiu Li 1 , Yangxia Zheng 1 , Fen Zhang 1 , Bo Sun 1
Food Chemistry ( IF 8.8 ) Pub Date : 2022-11-21 , DOI: 10.1016/j.foodchem.2022.134965 Hongmei Di 1 , Jie Ma 2 , Yi Zhang 1 , Jia Wei 3 , Jiao Yang 4 , Jun Ma 4 , Jinlin Bian 1 , Jingyi Xu 1 , Zhi Huang 1 , Yi Tang 1 , Huanxiu Li 1 , Yangxia Zheng 1 , Fen Zhang 1 , Bo Sun 1
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The flavor of Guizhou suancai fermented by the emerging varieties Zhuchang–2 (ZC–2) and Zhuchang Red (ZC Red) is superior to that of ZC–1, a typical local variety of leaf mustard in Guizhou Province, China. Here, changes in phytochemical qualities during the fermentation of three Guizhou suancai were characterized to identify the causes underlying differences in flavor. The content of pigments, antioxidants, gluconapin, gluconasturtiin, and total isothiocyanates, and antioxidant capacity were highest in fresh ZC Red. The content of sinigrin, indolic glucosinolates, and total glucosinolate breakdown products was highest in fresh ZC–2. The content of phytochemicals, with the exception of carotenoids, was significantly decreased after fermentation. Odor was correlated with gluconapin, while taste was correlated with sinigrin. These findings provide detailed insights into the sensory and phytochemical properties of three Guizhou suancai that could facilitate the selection of raw material varieties.
更新日期：2022-11-21
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