{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,12]],"date-time":"2026-09-12T11:51:51Z","timestamp":1789213911688,"version":"build-2803163510"},"reference-count":27,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2023,7,18]],"date-time":"2023-07-18T00:00:00Z","timestamp":1689638400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32072342"],"award-info":[{"award-number":["32072342"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>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\u2013mass 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.<\/jats:p>","DOI":"10.3390\/molecules28145482","type":"journal-article","created":{"date-parts":[[2023,7,19]],"date-time":"2023-07-19T01:02:23Z","timestamp":1689728543000},"page":"5482","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME\u2013GC\u2013MS"],"prefix":"10.3390","volume":"28","author":[{"given":"Miao","family":"Liang","sequence":"first","affiliation":[{"name":"China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China"},{"name":"School of Light Industry, Beijing Technology & Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Wang","sequence":"additional","affiliation":[{"name":"China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China"},{"name":"School of Light Industry, Beijing Technology & Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yajian","family":"Wu","sequence":"additional","affiliation":[{"name":"China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China"},{"name":"School of Light Industry, Beijing Technology & Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Runhu","family":"Xin","sequence":"additional","affiliation":[{"name":"China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China"},{"name":"School of Light Industry, Beijing Technology & Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Guan","sequence":"additional","affiliation":[{"name":"China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China"},{"name":"School of Light Industry, Beijing Technology & Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuping","family":"Liu","sequence":"additional","affiliation":[{"name":"China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China"},{"name":"School of Light Industry, Beijing Technology & Business University, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/S0168-1605(00)00343-3","article-title":"Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil","volume":"60","author":"Nielsen","year":"2000","journal-title":"Int. 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