Table 2 Odor activity values (OAVs) of key aroma-active compounds identified by HS-SPME-GC-MS in radish paocai

From: Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution

Compounds

Odor Threshold# (μg/kg)

OAVs

NF

K00-5d

K10-5d

K30-5d

K50-5d

K00-14d

K10-14d

K30-14d

K50-14d

Sulfides (7)

 Dimethyl disulfide

0.155

1458.62

n.d.

46.31

52.39

17.79

n.d.

n.d.

n.d.

n.d.

 Allyl methyl disulfide

0.356

564.46

61.97

48.49

50.85

68.21

n.d.

n.d.

n.d.

n.d.

 Dimethyl trisulfide

0.009956

9945.08

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

 Diallyl disulfide

4.356

12.69

1.99

1.53

2.17

2.71

n.d.

n.d.

n.d.

n.d.

 3-Methylthiopropyl isothiocyanate

557

<1

<1

1.21

<1

<1

4.95

<1

1.88

5.96

 Propyl disulfide

3.257

3.56

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

n.d.

 Erucin

357

10.35

6.62

14.18

8.17

6.96

n.d.

50.10

68.96

49.51

Alcohols (6)

 3-Methylbutan-1-ol

458

n.d.

n.d.

<1

<1

<1

n.d.

<1

n.d.

1.28

 1-Hexanol

5.659

n.d.

n.d.

<1

<1

n.d.

1.05

1.08

<1

n.d.

 1-Octen-3-ol

255

n.d.

n.d.

<1

n.d.

<1

n.d.

1.04

<1

1.29

 Linalool

0.2259

n.d.

<1

1.22

<1

<1

14.37

8.08

10.60

7.27

 1,8-Cineole

155

15.23

<1

<1

<1

n.d.

10.18

5.12

17.07

3.73

 α-Terpineol

1.260

<1

<1

<1

<1

<1

2.27

1.83

2.00

1.27

Aldehyde (1)

 Decanal

256

n.d.

<1

<1

<1

<1

1.46

1.24

n.d.

2.83

Acids (2)

 Acetic acid

23061

<1

<1

<1

<1

<1

1.59

1.44

1.10

1.84

 Hexanoic acid

0.8960

n.d.

<1

<1

<1

<1

3.26

2.12

3.98

3.88

Phenols (2)

 4-Ethylphenol

1350

n.d.

n.d.

n.d.

n.d.

n.d.

2.61

2.38

<1

<1

 2-Methoxy-4-vinylphenol

0.0360

n.d.

10.41

6.22

8.91

n.d.

51.78

n.d.

n.d.

n.d.

Total

 

12011.46

84.37

121.99

126.14

98.32

93.52

75.87

107.59

79.55

  1. 1) OAVs were calculated by dividing the average content by the odor thresholds.
  2. 2) #Odor threshold in water.
  3. 3) n.d.: Not detected.
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