| Title: | Profiling of volatile compounds of Phyllostachys pubescens shoots in Taiwan |
| Author(s): | Chung MJ; Cheng SS; Lin CY; Chang ST; |
| Address: | "The Experimental Forest, College of Bioresource and Agriculture, National Taiwan University, No. 12, Section 1, Chien-Shan Road, Chu-Shan, Nantou Hsien 55750, Taiwan, ROC" |
| DOI: | 10.1016/j.foodchem.2012.03.120 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This study examined the influence of heating temperature and duration on volatile aromatic components of spring and winter Phyllostachys pubescens shoots using SPME. Results from GC-MS analyses revealed that the main constituents in both bamboo shoots at ambient temperature include methoxy-phenyl oxime, followed by n-hexanol and 3Z-hexenal, which gives a fresh green aroma. Comparing the different compounds, between spring and winter shoots, revealed that spring bamboo shoots at ambient temperature comprise 12.30% methyl salicylate, which provides protection against insect attack, and 9.71% epi-cedrol; while winter bamboo shoots comprise 17.00% 1-octen-3-ol, which produces a distinct mushroom aroma. After heating at 100 degrees C for 60 min, a marked increase in relative content of benzyl salicylate (43.30%) and a significant decrease in methyl salicylate content in spring bamboo shoots were observed; while the major compound in winter bamboo shoots was n-heneicosane (78.09%) and the content of specific 1-octen-3-ol significantly decreased" |
| Keywords: | Bambusa/*chemistry/growth & development Gas Chromatography-Mass Spectrometry Odorants/analysis Plant Shoots/*chemistry/growth & development Poaceae/*chemistry Seasons Taiwan Volatile Organic Compounds/*chemistry; |
| Notes: | "MedlineChung, Min-Jay Cheng, Sen-Sung Lin, Chun-Ya Chang, Shang-Tzen eng Research Support, Non-U.S. Gov't England 2013/02/28 Food Chem. 2012 Oct 15; 134(4):1732-7. doi: 10.1016/j.foodchem.2012.03.120. Epub 2012 Apr 4" |
