Unique Flavor Research Articles

Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology

Hotpot provides a multilevel unique flavor experience and is preferred by consumers who value various taste preferences. In the present study, results showed that alcohols, phenols, hydrocarbons, and others were the commonly predominant volatiles in all butter hotpot samples (74.43%∼92.92%). However, there were merely 25 codetected compounds determined among a total of 318 aroma compounds because of the discrepant ingredients and processing technique of hotpot samples, which were sampled from several representative manufacturers. Therefore, for the first time, multiple GC-Q-TOF/MS and GC-Orbitrap-MS methods were performed to explore the more 44 potential aroma compounds of butter hotpot, in which alpha-terpinyl, acetate, nonanal, piperitone, and (E)-lignstilde could further cause the differences in flavor intensity of spices aroma, smell of grease, and roasted, charred, and nutty (p<0.05). Linalool and nerol were the critical flavor precursors associated with ingredients and processing technic. Therefore, these results provide guidance for improving the butter hotpot formula and process technique.

Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink

In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce a fermented plant drink. The process included boiling, mixing, grinding, inoculation, fermentation, and sterilization. We then analyzed the similarities and differences between the resulting walnut and purple rice fermented plant drink and an unfermented walnut and purple rice plant drink, as well as dairy-based yoghurt, in terms of physical chemistry, flavor, and sensory characteristics. We also examined the similarities and differences between the walnut and purple rice fermented plant drink and room-temperature yoghurt. The study results revealed that the walnut and purple rice fermented plant drink exhibited greater viscosity than the walnut and purple rice unfermented plant drink and room-temperature yoghurt. Additionally, the former displayed enhanced stability and recovery ability. Notably, distinguishable differences were observed between the three samples in terms of the presence of unknown volatiles and the umami signal, as indicated by electronic nose/tongue and GC-IMS analyses. The umami flavor of the walnut and purple rice fermented plant drink surpasses that of room-temperature yoghurt, while its taste is less salty than that of the walnut and purple rice plant drink. Despite possessing a weaker aroma than dairy-based yogurt, it is more potent than the walnut and purple rice plant drink. Additionally, its relative abundance of olefins, ketones, and alcohols enhances its unique flavor profile, surpassing both other options. Based on sensory analysis, it can be deduced that walnut and purple rice fermented plant drink has the highest overall acceptance rate.

Awakening Aroma: Weathering the Covid-19 Storm in Aceh's Coffee Culinary Tourism and Farming Community

The potential and popularity of coffee culinary tourism, particularly Arabica Gayo coffee, have garnered recognition both locally and internationally for its unique aroma and flavor profile. However, the widespread impact of the COVID-19 pandemic on the tourism sector in Indonesia has posed serious challenges, including to the coffee culinary tourism industry in Central Aceh. Decreased tourist visits have disrupted various aspects of the business. Hence, research is conducted to identify these impacts and find suitable solutions to revitalize this industry. Through research methods involving observation, in-depth interviews, and group discussions, efforts are made to optimize the potential of coffee culinary tourism in the region. The analysis reveals that operational hour restrictions on coffee culinary businesses are among the major impacts of the COVID-19 pandemic in Central Aceh, resulting in revenue decline and export difficulties. Nevertheless, the tourism potential in the area remains high despite the decrease in tourist numbers due to activity restrictions.

Label-free based comparative proteomics approach revealed the changes in proteomic profiles driven by different maturities in two Chinese white truffles, Tuber panzhihuanense and Tuber latisporum

T. panzhihuanense and T. latisporum are white truffle species native to China, of which T. panzhihuanense has significant commercial potential, with high nutritional value and unique flavor. Maturity is an important factor affecting the nutrition and aroma of truffles, which determines their economic status. Here, a label-free-based comparative proteomics method was used to determine the proteomic profiles of T. panzhihuanense and T. latisporum at two different stages of maturity. The results showed that both maturity and species significantly affected the protein expression patterns. T. panzhihuanense responded stronger to maturity than T. latisporum, accompanied by a more complex interaction network between proteins. Some critical proteins were regulated by maturity and variety, including those involved in aroma formation, e.g., S-adenosyl-methionine synthetase. The enrichment of oxidation–reduction processes, glycolysis, and SNARE interactions in vesicular transport were driven by species and maturity. This study provides the first insights into the proteomic profiles of T. panzhihuanense and T. latisporum, revealing the roles of key proteins and biological processes in their maturation.

Flavor enhancement of strong fragrant rapeseed oils by enzymatic treatment

Fragrant rapeseed oils with the sensory characteristics attract increasing market in China. The unique flavor of strong fragrant rapeseed oil (SFRO) is the first choice to attract the consumers’ preference. Thus, enzymatic treatments of rapeseeds were used to enhance the flavor properties of SFROs in the present study. Results showed that SFRO produced from neutral protease and α-amylase-treated rapeseeds (NRO+ARO) had the highest percentages of unsaturated fatty acid (USFA), monounsaturated fatty acid (MUSFA) and oleic acid (C18:1) of 93.30%, 65.90% and 65.22%, respectively, with the highest tocopherol content of 577.35 mg/kg and total sterol content of 4523.46 mg/kg. The NRO+ARO showed a strong nutty and rich roasted fragrance and distinguishing sweet flavor with the highest overall sensory evaluation score. Majority of volatile compounds in NRO+ARO belonged to pyrazines and furans originated from Maillard reactions with the highest contents. The highest decrease trends of monosaccharide and amino acid contents from 8.42 g/kg to 2.04 g/kg and from 128.91 mg/kg to 47.39 mg/kg, respectively, were observed in the neutral protease and α-amylase-treated rapeseeds after roasting. Glucose/xylose-lysine reaction products contained the high contents of pyrazines, suggesting enhancement of supply of glucose/xylose and lysine in rapeseeds would significantly improve the fragrance of SFROs. The outputs of present study would provide a clue to understand the formation of unique flavor of SFROs and a reference to develop series of SFRO products.

Metabolomics analysis of flavor differences in Shuixian (Camellia sinensis) tea from different production regions and their microbial associations

Shuixian is renowned for its “rock flavor”. However, the variations in Shuixian flavor are unclear, as the discussion mainly considers regional factors and overlooks the role of microorganisms. Sensory evaluation of Shuixian from three different regions (Zhengyan, Banyan, and Waishan) revealed that each had unique flavor characteristics: a woody aroma with slight acidity, a strong floral and fruity aroma with good freshness, and a distinct sweet aroma and sourness. Metabolomic analyses have revealed that 2-methylpyrazine was a crucial component of the woody aroma, whereas other metabolites contributed to sweet aroma, freshness, and acidity. Moreover, examinations of the relationship between flavor metabolites and microorganisms revealed that fungi had a more pronounced influence on the metabolite content of Shuixian. The study evaluated the role of fermentation microorganisms in shaping the flavor based on Shuixian flavor analyses, contributing to further research into the “rock flavor”, as well as potential microbial interventions.

A sensor array based on a nanozyme with polyphenol oxidase activity for the identification of tea polyphenols and Chinese green tea

Green tea is popular among consumers because of its high nutritional value and unique flavor. There is often a strong correlation among the type of tea, its quality level and the price. Therefore, the rapid identification of tea types and the judgment of tea quality grades are particularly important. In this work, a novel sensor array based on nanozyme with polyphenol oxidase (PPO) activity is proposed for the identification of tea polyphenols (TPs) and Chinese green tea. The absorption spectra changes of the nanozyme and its substrate in the presence of different TPs were first investigated. The feature spectra were scientifically selected using genetic algorithm (GA), and then a sensor array with 15 sensing units (5 wavelengths × 3 time) was constructed. Combined with the support vector machine (SVM) discriminative model, the discriminative rate of this sensor array was 100% for different concentrations of typical TPs in Chinese green tea with a detection limit of 5 μM. In addition, the identification of different concentrations of the same tea polyphenols and mixed tea polyphenols have also been achieved. Based on the above study, we further developed a facile and efficient new method for the category differentiation and adulteration identification of green tea, and the accuracy of this array was 96.88% and 100% for eight types of green teas and different adulteration ratios of Biluochun, respectively. This work has significance for the rapid discrimination of green tea brands and adulteration.

Changes in the chemical properties and metabolite profiling of fish sauce prepared from underutilized large yellow croaker roes during fermentation at different temperatures

Fish sauce is a popular aquatic condiment with unique flavor. In this study, the changes in the chemical properties and metabolite profiling of fish sauce from large yellow croaker roes during fermentation at different temperatures were revealed. The results found that the contents of total acid, amino acid nitrogen, total soluble nitrogen and soluble salt-free solids of fish sauce fermented at 40 °C were higher than those in other temperatures groups (25 °C and 32 °C), while the contents of total volatile basic nitrogen were lower than other temperatures. Therefore, 40 °C was the ideal fermentation temperature for fish sauce. The metabolomics analysis showed that organic acids, amino acids, nucleotide, and lipid compounds were found to participate in the biosynthesis pathway. Compared to 25 °C and 32 °C, fermented at 40 °C could increase the abundance of metabolic substances in the fish sauce, such as sugar alcohols, L-Citrulline, L-Aspartic acid, L-Cysteine, Glutathione, and L-Arginine. These results provide a theoretical basis for the production of high-quality fish sauce and the high-value utilization of fish roes.

Comparative study of volatile flavor compounds in green onion (Allium fistulosum L.) processed with different cooking methods

The characteristic aroma of green onions was effective in masking the fishy smell in dishes and enhancing the overall flavor. The study aimed to isolate and identify the volatile compounds present in raw, boiled, fried, and roasted green onions using gas chromatography-ion migration spectrometry (GC-IMS). The relative odor activity value (ROAV) was determined, and principal component analysis (PCA) was used to analyze the elements. A total of 64 volatile compounds were finally identified from the green onions and classified as sulfur compounds (19 species), aldehydes (14 species), alcohols (12 species), ketones (13 species), esters (5 species), and furans (1 species). The results of fingerprint analysis indicated that the unique flavor of raw green onions could be attributed to sulfur compounds such as allyl methyl trisulfide and diethyl trisulfide. The unique flavor of boiled green onions can be attributed to the presence of aldehydes such as E-2-octenal and E-2-heptenal. The characteristic flavor components of fried green onions were 3-methyl-butanol and 2-methyl-butanol. Roasted green onions contained ketones, including 2-Butanone and 3-Pentanone, which contributed to their unique flavor. The results of the principal component analysis (PCA) indicated that the flavor of boiled and fried green onion was similar, while a significant difference was observed between raw and roasted green onions.

The Flavor Characterization of ‘Huyou’ (Citrus changshanensis) Essential Oils Extracted by Conventional and Novel Methods

The aroma of citrus is among the most appealing natural flavors. ‘Huyou’ (HY) is a hybrid citrus with a unique flavor compared to grapefruit (GF), but few studies have analyzed its characteristic flavor comprehensively. In this study, we extract six essential oils (EOs) from HY and GF peels by cold pressing (CP) and microwave-assisted hydrodistillation (MADH) and spinning cone column (SCC). Further, the flavor of six EOs was investigated by using flavoromics analysis, including e-nose, GC-MS and GC-O combined with chemometric approaches. The results showed that CP EOs exhibited a stronger citrus characteristic flavor, while MADH and SCC EOs contained more diverse volatiles. A total of 23 key odorants were identified in the GC-O-MS analysis, 12 of which were specific to HY. The flavor wheel and partial least squares regression (PLSR) revealed that floral, sweet and fruity odors were positively correlated with linalool, α-terpineol and geraniol, while fatty, green and woody odors with germacrene D, germacrene B and nootkatone. Additionally, based on orthogonal partial least squares discriminant analysis (OPLS-DA), six aroma-active compounds were screened as aroma markers to distinguish HY from GF; i.e., γ-terpinene, D-limonene, germacrene D, nootkatone, germacrene B and terpinolene. The extraction methods and citrus varieties both impact the flavor characterization of citrus EOs, and our study provides guidance on the extraction and application for citrus EOs.

Enhanced theanine production with reduced ATP supply by alginate entrapped Escherichia coli co-expressing γ-glutamylmethylamide synthetase and polyphosphate kinase

L-theanine is an amino acid with a unique flavor and many therapeutic effects. Its enzymatic synthesis has been actively studied and γ-Glutamylmethylamide synthetase (GMAS) is one of the promising enzymes in the biological synthesis of theanine. However, the theanine biosynthetic pathway with GMAS is highly ATP-dependent and the supply of external ATP was needed to achieve high concentration of theanine production. As a result, this study aimed to investigate polyphosphate kinase 2 (PPK2) as ATP regeneration system with hexametaphosphate. Furthermore, the alginate entrapment method was employed to immobilize whole cells containing both gmas and ppk2 together resulting in enhanced reusability of the theanine production system with reduced supply of ATP. After immobilization, theanine production was increased to 239 mM (41.6 g/L) with a conversion rate of 79.7% using 15 mM ATP and the reusability was enhanced, maintaining a 100% conversion rate up to the fifth cycles and 60% of conversion up to eighth cycles. It could increase long-term storage property for future uses up to 35 days with 75% activity of initial activity. Overall, immobilization of both production and cofactor regeneration system could increase the stability and reusability of theanine production system.

Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system

Fermented vegetables are known for their unique flavors and aromas, which are influenced by the complex microbial processes that occur during fermentation. Rhodotorula mucilaginosa is a red yeast strain that is frequently isolated from fermented vegetables. However, the specific mechanisms underlying their effects on aroma production remain unclear. In this study, a simulated system of vegetables fermented using vegetable juices was used to investigate the effects of R. mucilaginosa inoculation on aroma development. The results demonstrated that this red yeast strain could utilize the nutrients present in the vegetable juices to support its growth and reproduction. Moreover, the inoculation of fermented vegetable juices with this yeast strain led to an increase in the levels of umami amino acids and sweet amino acids. Furthermore, this yeast strain was found able to significantly reduce the content of sulfur-containing compounds, which may decrease the unpleasant odor of fermented vegetables. Additionally, the yeast strain was capable of producing high concentrations of aromatic compounds such as phenylethyl alcohol, methyl 2-methylbutyrate, methyl butyrate, and nonanoic acid in a minimum medium. However, only phenylethyl alcohol has been identified as a core aromatic compound in fermented vegetable juice. The three fermented vegetable juices exhibited significantly different flavor profiles according to comparative analysis. Therefore, the core flavor compounds found in fermented vegetables are primarily derived from the release and modification of endogenous flavors naturally present in the vegetables, facilitated by the yeast during fermentation.

Identification of the characteristic chemical constituents in fermented Toona sinensis buds and exploration of their hypoglycemic efficacy by widely targeted metabolomics

Toona sinensis is a unique perennial deciduous tree in China, and its buds are popular vegetables with unique flavors and high nutritional value. In this study, we produced fermented T. sinensis buds using a commercial strain of Lactiplantibacillus plantarum and utilized widely targeted metabolomics to investigate the effect of each Lactobacillus fermentation method on the metabolite composition of fermented T. sinensis buds. Multivariate analysis revealed a significant difference in the metabolic profile between each fermented T. sinensis bud group and the control group. The metabolite profiles of T. sinensis buds fermented for 48 h and 68 h were similar, but both differed significantly from the metabolite profiles of T. sinensis buds fermented for 0 h. Compared with the control group, the T. sinensis buds fermented for 48 h and 68 h had high levels of flavonoids, alkaloids and lipids. In addition, the hypoglycemia test data showed that fermentation significantly increased the ability of T. sinensis buds to inhibit α-amylase and α-glucosidase activities, and the extract of fermented T. sinensis buds significantly improved glucose uptake by IR-HepG2 cells. This study suggests that metabolomics is an effective approach for revealing the differences in metabolite profiles in T. sinensis buds fermented for different durations and is useful for clarifying the mechanism by which fermented T. sinensis buds enhance hypoglycemic activity.

Unraveling the Formation Mechanism of Egg's Unique Flavor via Flavoromics and Lipidomics.

Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation mechanism during thermal treatment were investigated. The volatile aroma compounds in egg yolks were monitored using an electronic nose, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and the lipid molecular species were explored using ultra-high-performance liquid chromatography- mass spectrometry with a Q-Exactive HF-X Orbitrap (UPLC-Q-Exactive HF-X). A total of 68 volatile compounds were identified. Boiled eggs mainly derived their flavor from hexanal, 2-pentyl-furan, 2-butanone, 3-methyl-butanal and heptane. Meanwhile, fried eggs relied mainly on 14 compounds, the most important of which were 2-ethyl-3-methyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, nonanal and 2,3-diethyl-5-methyl-pyrazine, providing a baked and burnt sugar flavor. A total of 201 lipid molecules, belonging to 21 lipid subclasses, were identified in egg yolks, and 13 oxidized lipids were characterized using a molecular network. Phosphoethanolamines (PEs) containing polyunsaturated fatty acids were the primary flavor precursors contributing to the development of egg yolks' flavor, participating in lipid oxidation reactions and the Maillard reaction and regulating the production of aldehydes and pyrazine compounds. This study provides reference and guidance for the development of egg yolk flavor products.

Effects of different pickling methods on physicochemical properties and flavor profiles of Tongling white ginger: Dry-salting, brine-pickling, and inoculation-pickling.

Tongling white ginger is a Chinese fermented vegetable with unique flavors. However, little is known about its physicochemical properties, flavor characteristics, and sensory evaluation. The study examined the physicochemical (pH, titratable acidity [TA], nitrite, soluble protein, and color) and flavor characteristics (organic acids, free amino acids, and volatiles) of white ginger during fermentation. The results showed that the pH value and soluble protein in the dry-salted, brine-pickled, and inoculation-pickled decreased significantly while the TA value increased significantly, inoculation-pickled can effectively reduce the content of nitrite. After fermentation, inoculation-pickled produced the highest content of organic acids, while dry-salted produced the highest total amount of free amino acids. A total of 70, 68, 70, and 69 volatile compounds were identified in fresh, dry-salted, brine-pickled, and inoculation-pickled white ginger. The total contents of terpenoids of Tongling white ginger by three fermentation methods decreased; the total contents of alcohols and aldehydes were the highest in brine-pickled, and esters and ketones were more abundant in inoculation-pickled. The results showed that inoculation-pickled could shorten the fermentation time of Tongling white ginger, produce a unique flavor, and have the highest sensory score.

Brief Analysis of the Beauty of Poetry Translation from the Perspective of Xu Yuanchong’s “Three Beauties Theory”

Xu Yuanchong is a well-known translator at domestic and overseas, and is regarded as the first translator of poetry into English and French. As a leading translator of ancient Chinese poetry into English, Xu Yuanchong has a rigorous attitude, inherits the doctrines of his predecessors, collects his lifelong experience, and puts forward his unique translation theory “The three Beauties” - in his more than 60 years of literary translation practice and work, advocating the transmission and preservation of the three aspects of beauty in meaning, sound and form. The theory of “Three Beauties Theory” advocates the transmission and preservation of the metrical rhythm of poems and songs in three aspects: meaning, sound and form, which can perfectly reproduce the unique rhythmic flavor of ancient poems and improve the readability and appreciation of the translation. “Three Beauties Theory” has played an important role in the development of Chinese translation theory. “Three Beauties Theory” provides a theoretical basis for making translated poems more pleasing to the eye and the mind. This study examines Xu Yuanchong’s translation theory and practice from the perspective of his “Three Beauties Theory”, and further analyzes the beauty of his poetry translation from the perspective of his “Three Beauties Theory”.

The lemon genome and DNA methylome unveil epigenetic regulation of citric acid biosynthesis during fruit development.

Citric acid gives lemons their unique flavor, which impacts their sensory traits and market value. However, the intricate process of citric acid accumulation during lemon fruit growth remains incompletely understood. Here, we achieved a chromosomal-level genome assembly for the 'Xiangshui' lemon variety, spanning 364.85Mb across nine chromosomes. This assembly revealed 27 945 genes and 51.37% repetitive sequences, tracing the divergence from citron 2.85 million years ago. DNA methylome analysis of lemon fruits across different developmental stages revealed significant variations in DNA methylation. We observed decreased CG and CHG methylation but increased CHH methylation. Notably, the expression of RdDM pathway-related genes increased with fruit development, suggesting a connection with elevated CHH methylation, which is potentially influenced by the canonical RdDM pathway. Furthermore, we observed that elevated CHH DNA methylation within promoters significantly influenced the expression of key genes, critically contributing to vital biological processes, such as citric acid accumulation. In particular, the pivotal gene phosphoenolpyruvate carboxykinase (ClPEPCK), which regulates the tricarboxylic acid cycle, was strikingly upregulated during fruit development, concomitant with increased CHH methylation in its promoter region. Other essential genes associated with citric acid accumulation, such as the MYB transcription factor (ClPH1/4/5) and ANTHOCYANIN 1 (ClAN1), were strongly correlated with DNA methylation levels. These results strongly indicate that DNA methylation crucially orchestrates the metabolic synthesis of citric acid. In conclusion, our study revealed dynamic changes in DNA methylation during lemon fruit development, underscoring the significant role of DNA methylation in controlling the citric acid metabolic pathway.

Quality evaluation of four Ferula plants and identification of their key volatiles based on non-targeted metabolomics.

Ferula is a traditional, edible, and important medicinal plant with high economic value. The distinction between edible and non-edible Ferula remains unclear. In this study, headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS) and ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) non-targeted metabolomics techniques were used to systematically and comprehensively analyse secondary metabolites in the leaves and roots of four species of Ferula, considering their edibility. A total of 166 leaf volatile organic compounds (VOCs) and 1,079 root metabolites were identified. Additionally, 42 potential VOCs and 62 differential root metabolites were screened to distinguish between edible and non-edible Ferula. Twelve volatile metabolites were specific to F. feurlaeoides, and eight compounds were specific to the three edible Ferula species. The results showed that compounds containing sulphur, aldehydes, and ketones, which produce pungent odours, were the primary sources of the strong odour of Ferula. The root differential metabolites include 13 categories, among which the high concentration group is organic acids, amino acids, terpenoids and fatty acids. The bioactive metabolites and VOCs in the roots exhibited species-specific characteristics. VOCs with various odors were linked to the distribution of root metabolites in both edible and non-edible Ferula plants. The screened root markers may contribute to the formation of characteristic VOCs. This study identified the difference in flavour between edible and non-edible Ferula plants and, for the first time, demonstrated the contribution of the efficacy of Ferula root to the unique flavour of the above-ground parts of Ferula. These results provide a theoretical basis for selecting Ferula for consumption and help evaluate the quality of different species of Ferula. Our findings may facilitate food processing and the further development of Ferula.

Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach.

The popularity of texiang aroma type baijiu (liquor), known for its unique production technology and multilayered flavor, has been steadily increasing among consumers. So far, no research has determined its key aroma compounds for characterizing the unique flavor, which is the purpose of this paper. Using gas chromatography-olfactometry (GC-O) coupled with the GC-mass spectrometry (GC-MS) method, 87 aroma-active compounds were identified and screened out with intensity values ≥2.0. 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) was first confirmed by GC-O in Chinese liquor. According to a quantitative study and odor activity values (OAVs), 42 odorants were determined as important aroma compounds. These odorants were recombined based on quantitative concentrations, successfully simulating the overall aroma profile. Omission experiments verified ethyl hexanoate, β-damascenone, and 2-furfuryl ethyl ether as the key aroma compounds and revealed that ethyl acetate, furfural, and ethyl 2-phenylacetate were important aroma compounds to the overall flavor of texiang aroma and flavor type liquor.

The complete chloroplast genome of Brassica rapa var. purpuraria (L.H.Bailey) Kitam 1950 and its phylogenetic analysis

Zicaitai (Brassica rapa var. purpuraria (L.H.Bailey) Kitam 1950) is a vegetable crop that boasts a high nutritional value and unique flavor. It originated from Central China and was formed after long-term cultivation and domestication. In this study, we obtained the complete sequence of the chloroplast genome of zicaitai, a circular molecule of 153,483 bp in length. This chloroplast genome consists of a large single-copy (LSC) region (83,282 bp), a small single-copy (SSC) region (17,775 bp), and a pair of inverted repeats (IRs) (26,213 bp). By sequence annotation, 132 genes, including 87 protein-coding genes, 37 tRNA genes, and eight rRNA genes were identified in the zicaitai chloroplast. A total of 315 simple sequence repeats (SSRs) were found located in LSC (197), SSC (72), and IR (46), respectively. Phylogenetic analysis based on chloroplast genomes indicated the relationship of zicaitai and the Brassicaceae family, which supports zicaitai as a variety of B. rapa in taxonomy. The results obtained in this study provide insight into further research on Brassica chloroplasts and their phylogeny.