Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry
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 i...
Saved in:
Published in | FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 20; no. 1; pp. 129 - 138 |
---|---|
Main Authors | , , , , |
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 | |
Online Access | Get full text |
Cover
Loading…
Summary: | 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. |
---|---|
ISSN: | 1344-6606 1881-3984 |
DOI: | 10.3136/fstr.20.129 |