alexa Profiling of volatile compounds of Phyllostachys pubescens shoots in Taiwan.
Chemistry

Chemistry

Medicinal Chemistry

Author(s): Chung MJ, Cheng SS, Lin CY, Chang ST

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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

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