. 2021 Aug 10;30(8):1033–1049. doi: 10.1007/s10068-021-00948-2

Table 3.

GC-O analysis of odor active compounds (OACs) in thermally processed wintering radish samples

Odor active compounds	RT^a (min)	RI^b	Odor intensity						Odor description	I.D.^c
Odor active compounds	RT^a (min)	RI^b	Raw	Oven	Air-fried	Blanched	Microwave	Freeze drying	Odor description	I.D.^c
Dimethyl disulfide	5.82	< 800	2	1	1	2	1	2	Radish	MS/RI
2,3,4-Trithiapentane	12.86	956	ND⁴	ND	1	ND	ND	ND	Radish	MS
Dimethyl trisulfide	13.59	977	2	1	ND	1	ND	2	Radish	MS/RI
Methyl (methylthio)methyl disulfide	18.84	1145	1	ND	ND	ND	ND	ND	Radish, cucumber	MS
4-Methylpentyl isothiocyanate	19.86	1179	2	1	1	1	1	2	Cucumber	MS
Hexyl isothiocyanate	20.92	1215	2	2	2	2	1	2	Spicy	MS
Dimethyl tetrasulfide	21.44	1235	2	2	2	2	1	2	Radish	MS/RI

^aRT: retention time

^bRI: retention index

^cI.D.: identification

^dND: not detected