Effect of Natural Air-drying on the Quality and Flavor of Raw Mustard Roots

In order to investigate the effect of natural air-drying on the quality and flavor of raw mustard roots, the moisture content, water activity, hardness, crispness, protein content, amino acid nitrogen content, total plate count and total lactic acid bacteria were measured and compared before and after air-drying of the raw mustard roots. The changes of volatile flavor substances were analyzed by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the hardness of mustard roots after natural air-drying was significantly enhanced and the crispness was reduced (P1, P