Comparison of flavors of Suancai and Suansun in Guangxi based on GC-MS

  • ZHENG Wendi ,
  • GUAN Qianqian ,
  • LIU Zhanggen ,
  • WEI Benliang ,
  • XIONG Shijin ,
  • XIONG Tao
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  • 1(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047,China);
    2(School of Food Science&Technology, Nanchang University, Nanchang 330031, China)

Received date: 2019-10-08

  Online published: 2020-04-07

Abstract

Suancai and Suansun are two widely fermented vegetables distributed in Guangxi. In this paper, the volatile components of two kinds of fermented vegetables, namely, Suancai and Suansun, were analyzed by GC-MS. A total of 97 volatile components were detected in 10 Suancai samples and 86 volatile components were detected in 15 Suansun samples. The main volatile components in Suancai included 22 alcohols, 18 esters, 4 isothiocyanates, 9 aldehydes and 5 ketones. And in Suansun samples, the main volatile components included 18 kinds of amines, 13 kinds of alcohols, 7 kinds of esters and 2 kinds of aldehydes. Principal Component Analysis showed that the volatile components and content of Suancai and Suansun were significantly different. The detection of physical and chemical properties showed that in Suancai samples the pH, titratable acid and salinity ranged 3.45-4.92, 3.95-10.31 g/L, 14.5-33.9 g/L respectively. While the pH range of the Suansun was 3.53-4.46, the titratable acid was 5.39-17.74 g/L, the salinity was 3.3-7.2 g/L. This study revealed the differences in the specific volatile components and the physicochemical properties of the Suancai and Suansun samples in Guangxi region, and provided a theoretical basis for the standardized production of Suancai and Suansun.

Cite this article

ZHENG Wendi , GUAN Qianqian , LIU Zhanggen , WEI Benliang , XIONG Shijin , XIONG Tao . Comparison of flavors of Suancai and Suansun in Guangxi based on GC-MS[J]. Food and Fermentation Industries, 2020 , 46(4) : 253 -257 . DOI: 10.13995/j.cnki.11-1802/ts.022474

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