Analysis of changes in volatile metabolites of pickled radish in different years using GC-MS, OAV and multivariate statistics

Wenliang Liu; Lingyu Zhang; Daren Wu; Shan Lin; Jiaxuan Xie; Jian Li

doi:10.1016/j.foodchem.2025.143760

Analysis of changes in volatile metabolites of pickled radish in different years using GC-MS, OAV and multivariate statistics

Food Chem. 2025 Jun 30:478:143760. doi: 10.1016/j.foodchem.2025.143760. Epub 2025 Mar 5.

Authors

Wenliang Liu¹, Lingyu Zhang², Daren Wu², Shan Lin², Jiaxuan Xie², Jian Li³

Affiliations

¹ College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
² College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
³ College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China. Electronic address: lijian2013@jmu.edu.cn.

PMID: 40056622
DOI: 10.1016/j.foodchem.2025.143760

Abstract

Pickled radish is a local specialty fermented food, loved for its unique flavor. In this study, the volatile components of pickled radish from different years were identified and analyzed, and 82 volatile metabolites were finally identified and 39 volatile differential metabolites were screened out, which showed that the contents of γ-butyrolactone, 3-furaldehyde and ethyl lactate showed an increasing trend. Odor activity value (OAV) analysis showed that 3-furaldehyde, dimethyl tetrasulphide and linolenic acid were important aroma components in pickled radish. In addition, the potential pathways for the formation of volatile metabolites in pickled radish were preliminarily constructed based on the KEGG database, in which alcohols, aldehydes and acids contributed to the formation of the unique flavor of pickled radish. The present study reveals the systematic changes of volatile metabolites in pickled radish and provides a new perspective to understand the changes of its flavor characteristics.

Keywords: Aroma components; Fermentation; OAV; Pickled radish; Volatile metabolites.

MeSH terms

Fermented Foods* / analysis
Flavoring Agents* / chemistry
Flavoring Agents* / metabolism
Gas Chromatography-Mass Spectrometry
Multivariate Analysis
Odorants / analysis
Raphanus* / chemistry
Raphanus* / metabolism
Taste
Volatile Organic Compounds* / chemistry
Volatile Organic Compounds* / metabolism

Substances

Volatile Organic Compounds
Flavoring Agents