To investigate the differences in flavor substances in different varieties of Brassica rapa L., different varieties (purple, yellow, and white) of Brassica rapa L.were selected for the identification and analysis of volatile compounds.Headspace-gas chromatography-ion mobility spectrometry was used to detect the volatile compounds in the samples and establish the fingerprints of the volatile compounds in Brassica rapa L.A total of 109 volatile compounds were detected in the Brassica rapa L.samples, and 80 species were identified, including aldehydes (12%-20%), esters (23%-27%), alcohols (10%-16%), ketones (5%-10%), acids (3%-7%), olefins (1%), sulphur ethers (2%-7%), and others (7%-15%).The content of esters was the highest in Brassica rapa L.volatile compounds, followed by aldehydes and alcohols.The composition and content of volatile compounds in different varieties of Brassica rapa L.differed significantly, with the least number of volatile compounds in purple Brassica rapa L.and the most in white Brassica rapa L.The results of principal component analysis and Euclidean distance showed that there were significant differences in the characteristic volatile compounds of the three varieties of Brassica rapa L., with octanal, acetic acid, nonanal, and (E,E)-2,4-heptadienal for the purple Brassica rapa L., camphene, ethyl 2-methylbutanoate, ethyl diphthongol, and (E)-2-hexen-1-ol for the white Brassica rapa L., and 5-methyl-2-thiophenecarboxaldehyde, isovaleryl butyl, diketonyl alcohol, butanone, and 2,3-pentanedione for the yellow Brassica rapa L.Combined with orthogonal partial least squares-discrimination analysis, this study established a model and screened out 32 different volatile compounds with variable importance in projection greater than 1, which were used as different volatile compounds to distinguish different varieties of Brassica rapa L.
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