Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 20; no. 1; pp. 129 - 138
• Main Authors: Zheng, Jiong, Zhang, Fusheng, Zhou, Chunhong, Lin, Mao, Kan, Jianquan
• Format: Journal Article
• Language: English; Japanese
• Published: Tsukuba Japanese Society for Food Science and Technology 2014; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: fresh and pickled bamboo shoots (Dendrocalamus latiflorus); GC-MS; GC-Olfactometry; headspace-solid phase microextraction (HS-SPME); volatile compounds
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.20.129

Volatile compounds from fresh and pickled bamboo shoots were extracted using a headspace-solid phase microextraction (HS-SPME), and analysed with a gas chromatography-mass spectrometry (GC-MS) and a gas chromatography olfactometry (GC-O). Result showed that a total 68 major volatile compounds were identified in fresh and pickled bamboo shoots by GC-MS analysis; 38 volatile compounds in fresh bamboo shoots were identified. Among them, 2-pentylfuran, hexanal, benzaldehyde, 1-hexanol and (E)-2-nonadienal were the main volatile compounds. As for pickled samples, 52 major volatile compounds were identified, the main of which included ethanol, 1-hexanol, hexanal, methoxy-phenyl-oxime and acetic acid. Moreover, 17 flavor-active compounds in fresh samples were identified by GC-O analysis. Grass and astringent flavor were the key flavor-active compounds. As for pickled samples, 19 flavor-active compounds were identified by GC-O analysis. Pungent and rancid flavor were the main flavor-active compounds. The differences of flavor features between fresh and pickled bamboo shoots suggested that flavor components in fresh bamboo shoots had obviously changed after the pickling process.