Differential analysis of quality and flavor characteristics of Suancai prepared with different varieties and variation leaf mustard

To investigate the impact of different varieties and variation leaf mustard on the quality and flavor of fermented Suancai (a Chinese traditional fermented vegetable), two varieties of leaf mustard (Brassica juncea var. latipa) (F22374, F22378) and one variation leaf mustard (Brassica juncea var. strumata Tsen et Lee) (BC25003) were selected for natural fermentation. The physicochemical properties, organic acids and volatile flavor compounds of leaf mustard before (0 d) and after fermentation (3 months) were detected using conventional testing methods and chromatographic analysis techniques. Furthermore, the differences of quality and flavor characteristics of Suancai prepared with different leaf mustard were compared through partial least squares discriminant analysis (PLS-DA), and the textural characteristics and sensory quality of Suancai were assessed. The results showed that all three kinds of leaf mustard could undergo good lactic acid fermentation, among them, the reducing sugar content in leaf mustard F22374 and total acid content in fermented Suancai were the lowest, which were 2.61 g/100 g and 1.10 g/100 g, respectively. Based on volatile flavor compounds, the PLS-DA results revealed that the Suancai F22374 was significantly different from Suancai F22378 and Suancai BC25003, with the lowest acetic acid content (221 μg/kg) and the highest sensory score (19.4 points), and the esters and alcohols with soft aroma such as fruity and fat were higher. Therefore, the leaf mustard F22374 was an excellent variety for the fermentation preparation of Suancai.