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Processing effects on metabolites and volatiles in turnip (Brassica rapa L.) products: a targeted metabolomics study
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DOI：10.1016/j.fochx.2026.104309.png)
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Abstract
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• Integrated metabolomics revealed processing-associated changes in turnip quality. • FM had the highest total sugar, whereas KF had the highest soluble sugar. • KF exhibited the strongest antioxidant capacity among all turnip products. • PJ showed higher phenolics, flavonoids, and the greatest polyphenol diversity. • Processing generated distinct volatile and sensory profiles across turnip products.
Keywords:
Turnip
Processing methods
Volatile compounds
Polyphenol-targeted metabolites
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