CULTIVAR DIFFERENCES OF VOLATILE AROMA CO MPOUNDS IN FRESH CHINESE-CABBAGE

The volatile aroma compounds of 17 Chinese cabbage varieties were anal yzed by static headspace with cryofocussing on GC and GC/MS. It was po ssible to identify 31 out of 37 volatile substances. By establishing o lfactory threshold levels using ''sniffing technique'' all important v olatile substances of Chinese cabbage aroma constituents were determin ed, coming up with 10 aroma relevant compounds. The investigated assor tment of Chinese cabbage varieties can be clearly divided into two dis tinct types according to main aroma components, independent of growing season.