GC-MS Analysis of Volatile Components in Non-heading Chinese Cabbage

Abstract

Abstract: The composition of volatile compounds in non-heading Chinese cabbage was analyzed by head space-solid phase microextration and gas chromatography-mass spectrometry (GC-MS). Forty-two, forty-one and thirty-eight compounds were detected in Wuyueman, Jingguan, and Suzhouqing Chinese cabbage varieties, respectively, mainly including aldehydes, ketones, alcohols, nitrile, esters and heterocycles. Moreover, 2-hexenal, 2,4(E,E)-hexadienal, 2,4(E,E)-heptadienal, 2(5H)-furanone, 5-ethyl, 1-penten-3-one, 3-hexen-1-ol, 2-penten-1-ol, benzenepropanenitrile and benzene (2-isothiocyanatoethyl) were the major aroma components in non-heading Chinese cabbage.

Key words: non-heading Chinese cabbage, aroma components, gas chromatography-mass spectrometry (GC-MS)

CLC Number:

S634.3

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