Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process.

• The appearance and nutritional quality of leaf mustard cultivars varied greatly. • Most phytochemicals content and antioxidant capacity decreased by fermentation. • The odor of Guizhou suancai was correlated with gluconapin. • The taste of Guizhou suancai was correlated with sinigrin. The flavor of Guizhou suancai fermented by the emerging varieties Zhuchang–2 (ZC–2) and Zhuchang Red (ZC Red) is superior to that of ZC–1, a typical local variety of leaf mustard in Guizhou Province, China. Here, changes in phytochemical qualities during the fermentation of three Guizhou suancai were characterized to identify the causes underlying differences in flavor. The content of pigments, antioxidants, gluconapin, gluconasturtiin, and total isothiocyanates, and antioxidant capacity were highest in fresh ZC Red. The content of sinigrin, indolic glucosinolates, and total glucosinolate breakdown products was highest in fresh ZC–2. The content of phytochemicals, with the exception of carotenoids, was significantly decreased after fermentation. Odor was correlated with gluconapin, while taste was correlated with sinigrin. These findings provide detailed insights into the sensory and phytochemical properties of three Guizhou suancai that could facilitate the selection of raw material varieties. [ABSTRACT FROM AUTHOR]