Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry

To explore the effect of low-temperature and low-salt fermentation on volatile flavor substances Chinese kohlrabi, fermented kohlrabi (LSCK) traditional high-salt (HSCK) were produced. The physicochemical texture properties two kinds kohlrabies evaluated. Headspace gas chromatography-ion mobility spectrometry (GC-IMS) electronic nose (E-nose) used to analyze kohlrabi. results showed that total acid content significantly decreased (p < 0.05), while protein reducing sugar contents increased 0.05) by fermentation. A 114 identified. alcohol, ketone, pyrazine, ether, nitrile in LSCK higher than those HSCK 0.05). Moreover, unpleasant from 3-methylbutyric formation was effectively depressed LSCK. principal component analysis (PCA) orthogonal partial least squares discrimination (OPLS-DA) models established multivariate statistical distinguished types kohlrabies. Multivariate suggested 16 with VIP >1, including tetrahydrothiophene, ethyl 3-(methylthio)propanoate, acid, hexanenitrile, 3-methyl-3-buten-1-ol, could be as potential biomarkers for identifying HSCK. E-nose further demonstrated there a significant difference overall between present study provides support development green processing technology new products.