Brassica rapa L. (BRL) exhibits notable antioxidant, anti-hypoxia, hypoglycemic, and lipid-lowering properties, rendering it a promising candidate in various markets.However, research on its fermentation products remains limited.This study aims to assess the impact of different bacterial strains (LL-6-1:Lactobacillus plantarum, CD5:Lactobacillus paracasei, J1M5:Lactobacillus fermentans, J4-1: Saccharomyces cerevisiae) on the flavor compound of BRL fermentation broth using electronic nose, electronic tongue, and headspace gas chromatography-mass spectrometry (HS-GC-MS).Furthermore, an enzyme-linked immunosorbent assay was employed to determine the scavenging rates of DPPH free radicals, hydroxyl radicals (·OH), superoxide anion radicals (O2-·), and total antioxidant capacity (T-AOC), thus providing insights for the development of fermented BRL products.Results from the electronic nose, electronic tongue, and HS-SPME-GC-MS collectively revealed significant differences in flavor compounds across the four strains of BRL fermentation broth.HS-SPME-GC-MS analysis identified a total of 92 volatile components in the four fermentation broths, encompassing alcohols, phenols, ethers, aldehydes, acids, ketones, esters, and other compounds.Pearson correlation analysis between the electronic nose and HS-SPME-GC-MS outcomes identified 11 substances with different volatility, including 3-methyl-1-butanol, ethanol, amyl acetate, 1-buten-4-isothiocyanate, phenylethanol, and 4-ethyl-phenol, which served as primary contributors to varied flavor profiles in the fermentation broth.Antioxidant assessments indicate that the fermentation broth of J4-1 exhibits potent scavenging activity against DPPH free radicals and hydroxyl radicals, along with robust total antioxidant capacity.
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