Takana (Brassica juncea L.), Nozawana (B. campestris L. var. rapifera) and Hiroshimana (B. campestris L. var. pekinensis) are non-headed cruciferous vegetables used for pickling in Japan, with pickled products having typical flavors from components like isothiocyanates. Previous studies showed isothiocyanates and nitriles (from autolysis) and fermentation products (ethanol, organic acids) are major volatiles in pickled vegetables. The present study aimed to identify volatile components from autolysis of fresh leaves using gas chromatography-mass spectrometry (GC-MS). Fresh leaves were pulped, autolyzed at 5°C for 2hr, and volatiles were collected via steam distillation, extracted with ether, and analyzed. About 40 components were detected, 27 identified (19 from glucosinolate degradation: 8 isothiocyanates, 10 nitriles, 1 thiocyanate) plus compounds like cis-3-hexenol and trans-2-hexenal. Newly identified components included allyl thiocyanate (in Takana) and cyanoepithioalkanes (1-cyano-2,3-epithiopropane, 1-cyano-3,4-epithiobutane, 1-cyano-4,5-epithiopentane). Results show autolyzed fresh vegetable volatiles are mainly glucosinolate enzymatic degradation products and unsaturated C6-alcohol/aldehyde, and autolysis plays an important role in flavor formation during pickling.