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Volatile constituents collected by distillation under reduced pressure from Furuzuke-Takana, processed by salting of fresh Takana leaves (Brassica juncea L.) and stored for over 6 months at 2-3°C, were fractionated into acidic, phenolic, basic and neutral fractions. Among them, both of the acidic and phenolic fractions had the odors that were responsible for those of Furuzuke-Takana. The basic fraction had nearly no odor. The three fractions except the basic were subjected to the GC and GC-MS analyses, and 11 acids, 9 phenols, 8 esters, 4 alcohols, 2 carbonyls, 12 hydrocarbons, 2 sulfides, 4 nitriles and 8 isothiocyanates were identified. The changes in the relative amounts of these compounds during the cold storage of the processed Takana (Takana-zuke) were also followed. Remarkable decrease in the relative amounts of isothiocyanates and increase in those of alcohols, acids, phenols, nitriles and hydrocarbons were observed.

nippon shokuhin kōgyō gakkaishi

Studies on the flavor of salted cruciferous vegetables. Part I. Volatile constituents of processed Takana (Takana-zuke) and their changes during cold storage.