ArticleMolecules (Basel, Switzerland)2023
Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME-GC-MS.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Effects of cultivar and stir-frying on the volatile flavor characteristics of white and yellow mustard seeds.Food chemistry: X · 2026Article
- Health Benefits, Applications, and Analytical Methods of Freshly Produced Allyl Isothiocyanate.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
6 authors.
Funding
Abstract
To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. A total of 27 volatile constituents were found by mass spectra and retention index compared to the data obtained from reference compounds or the related literature and databases; these compounds included nine esters, three sulfur-containing compounds, two nitriles, three ketones, three alkenes, and seven other compounds. Of the 27 compounds, 6 compounds came from the turmeric added to MPs. Among the components detected, some compounds derived from AITC were allyl thiocyanate, carbon disulfide, allyl mercaptan, diallyl sulfide, and diallyl disulfide. The results obtained provide a better and comprehensive recognition of the volatile flavor compounds in MPs, and have some reference values for developing and applying isothiocyanate compounds.
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