Abstract: The composition of volatile compounds in instant pickled mustard tuber and raw mustard tuber was analyzed by simultaneous distillation and solvent extraction coupled with gas chromatography-mass spectrometry (GC-MS). A total of 37 volatile compounds including 4 hydrocarbons, 7 alcohols, 2 ethers, 5 aldehydes, 4 acids, 8 esters, 1 phenol, 5 sulphur comounds and 1 heterocycle were identified. Allyl isothiocyanate, benzyl isothiocyanate, cyclopropyl isothiocyanate, and dimethyl trisulfide were found in both materials. Allyl isothiocyanate (60.77%) and cyclopropyl isothiocyanate (6.10%) were the prominent compounds in raw mustard tuber, and those in instant pickled mustard tuber were p-propenylanisole (47.54%) and allyl isothiocyanate (11.41%).

Key words: instant pickled mustard tuber, volatile compounds, simultaneous distillation and solvent extraction, gas chromatography-mass spectrometry (GC-MS)