Author(s): Chung MJ, Cheng SS, Lin CY, Chang ST
Abstract Share this page
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 °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. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.
This article was published in Food Chem
and referenced in Medicinal Chemistry