Study on Influences of Different Fertilization Treatments on Flavor Components in Radish by GC-MS
Wang Ping
Wei Min
Liu Xianxian
Xu Wenling
Fu Weimin
Wang Chao
Wang Shufen
Abstract：The solid-phase microextraction and gas chromatography -mass spectrometry ( GC-MS) a-nalysis were used to determine the flavor components in radish .The results showed that:(1) 14 kinds of fla-vor components were detected from radish with different fertilization treatments .It was consist of 7 kinds of iso-thiocyanates , 3 kinds of alcohols , 1 kinds of ethers , 1 kinds of aldehydes , 1 kinds of ketones and 1 kinds of alkanes.(2)The main flavor components in Lu Radish 6 were isothiocyanates, alcohols and ethers.(3)Differ-ent fertilization treatments caused differences of common flavor components and the existence of specific ele -ments in radish;it caused changes in number and types of radish flavor components and radish allicin content , which finally formed different flavor .
Keywords：Different fertilizationRadishFlavor componentsGC-MS
Publication Date：2014-01-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：4( 74-77 )