Volatile compounds in cucumbers fermented in low-salt conditions

Volatile compounds present in cucumbers fermented in 2% salt were analyzed using purge and trap concentration followed by GC-MS. Thirty-seven volatile compounds were identified from over 100 peaks detected using GC-MS. Most of the identified compounds did not change during fermentation. However, the ability of disrupted cucumber tissue to produce (E,Z)-2,6-nonadienal and 2-nonenal, the two most important volatiles in fresh cucumber odor, decreased during fermentation. In addition, linalool increased to levels several times its odor threshold during the first 10 days of fermentation.