Evolution of Brassica rapa var. rapa L. volatile composition by HS-SPME and GC/IT-MS

摘要

Brassica rapa var. rapa L.(turnip) is highly appreciated and consumed by human. In this work, the volatile profileof B. rapa var. rapa was studied during the maturation process. The volatiles of seeds, sprouts with 6 and9 days, and adult plant were determined using headspace solid-phase microextraction (HS-SPME) combinedwith gas chromatography/ion trap-mass spectrometry (GC/IT-MS). Several constituents, including alcohols, aldehydes, esters, ketones, norisoprenoids, nitrogen and sulphur compoundswere characterized, totalizing 64 compounds. Isothiocyanates are the main volatiles in all matrices,being 3-butenyl isothiocyanate the major compound. Qualitative and quantitative differences were foundamong the analysed materials. Nitrogen and sulphur compounds decreased during the maturation process,while terpenes, aldehydes, norisoprenoids and ester compounds were present in higher amounts during germination, especially in sprouts with 9 days of development.