Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME-GC-MS

LWT

Volumn 40, Issue 3, 2007, Pages 439-447

  Zhao, Dayun ^a   Tang, Jian ^b   Ding, Xiaolin ^b  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

GC MS; Headspace solid phase microextraction (HS SPME); Potherb mustard (Brassica juncea, Coss.) pickle; Volatile components

Indexed keywords

ENZYME KINETICS; FERMENTATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PLANTS (BOTANY);

GLUCOSINOLATES; HEADSPACE SOLID-PHASE MICROEXTRACTION (HS-SPME); POTHERB MUSTARD (BRASSICA JUNCEA, COSS.) PICKLE; VOLATILE COMPONENTS;

FOOD PROCESSING;

BRASSICA; BRASSICA JUNCEA;

EID: 33750491238     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.12.002     Document Type: Article

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