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Biosci Biotechnol Biochem

Title:		Volatile organic compounds with characteristic odor in bamboo vinegar
Author(s):		Akakabe Y; Tamura Y; Iwamoto S; Takabayashi M; Nyuugaku T;
Address:		"Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, Japan. akakabe@yamaguchi-u.ac.jp"
Journal Title:		Biosci Biotechnol Biochem
Year:		2006
Volume:		20061107
Issue:		11
Page Number:		2797 - 2799
DOI:		10.1271/bbb.60317
ISSN/ISBN:		0916-8451 (Print) 0916-8451 (Linking)
Abstract:		"Bamboo vinegar solutions had pHs of 2.5 to 2.8, and the amounts of organic constituents were estimated to be 2.3 to 4.6% (w/w). Volatile organic compounds (28 components) were detected by GC-MS, and among of these, 11 compounds were common to three samples of bamboo vinegar. Perhaps acetic acid, 3-methyl-1,2-cyclohexadione, guaiacol, p-cresol, and syringol contributed to the characteristic odors (sour, smoky, and medicinal note) in bamboo vinegar"
Keywords:		Acetic Acid/*chemistry Bambusa/*chemistry *Odorants Organic Chemicals/*chemistry Volatilization;
Notes:		"MedlineAkakabe, Yoshihiko Tamura, Yuka Iwamoto, Soota Takabayashi, Miho Nyuugaku, Takeshi eng England 2006/11/09 Biosci Biotechnol Biochem. 2006 Nov; 70(11):2797-9. doi: 10.1271/bbb.60317. Epub 2006 Nov 7"