Determination of the aroma properties of Mustard seeds by SPME - GC-MS

Abstract

The objective of this study was to investigate the volatile aroma constituents of mustard seeds grown in Ethiopia by using SPME-GC-MS. In the analysis several sulfur contained compounds were identified. The most relevant peaks were identified by comparison of their retention indices with literature data and based on their total mass spectra, by comparison with mass spectra databases (NIST mass spectral library). Within the sulfur contained compounds, the ally isothiocyanate was the most dominant. It was revealed that mustard seed powder contained a major aromatic component (peak) at the retention time of 17.69 min for allyl isothiocyanate (71.13%) and 9.57min for 1-Cyano-2,3-Epithiopropane (9.54%). This ally isothiocyanate has beneficial effects on antimicrobial profiles of mustard (brassica nigra) and it is the responsible compound for the pungent aroma of mustard seeds.