Tags

Type your tag names separated by a space and hit enter

Aroma-active components in fermented bamboo shoots.
J Agric Food Chem. 2002 Jan 30; 50(3):549-54.JA

Abstract

Bamboo shoots (Phyllostachys pubescens) were fermented and prepared in a traditional Taiwanese manner. Static and dynamic headspace extractions of volatile compounds were conducted by solid phase microextraction (SPME) and by cryogenic focusing purge and trap, respectively. Volatile analysis was conducted with gas chromatography and mass spectrometry. Gas chromatography-olfactometry (GCO) was conducted utilizing the Osme time-intensity method. Of 70 volatile compounds detected, 29 possessed aroma activity, and the most odor active included p-cresol (barn-like), 2-heptanol (mushroom), acetic acid (vinegar), and 1-octen-3-ol (mushroom). SPME extracted 66 compounds, purge and trap extracted 14 compounds, and 12 compounds were common to both methods. The Osme GCO technique coupled with SPME is an effective tool for the extraction and evaluation of aroma-active headspace volatiles.

Authors+Show Affiliations

Department of Food Science and Technology, Mississippi State University, Box 9805, Mississippi State, MS 39762, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11804528

Citation

Fu, Shih-Guei, et al. "Aroma-active Components in Fermented Bamboo Shoots." Journal of Agricultural and Food Chemistry, vol. 50, no. 3, 2002, pp. 549-54.
Fu SG, Yoon Y, Bazemore R. Aroma-active components in fermented bamboo shoots. J Agric Food Chem. 2002;50(3):549-54.
Fu, S. G., Yoon, Y., & Bazemore, R. (2002). Aroma-active components in fermented bamboo shoots. Journal of Agricultural and Food Chemistry, 50(3), 549-54.
Fu SG, Yoon Y, Bazemore R. Aroma-active Components in Fermented Bamboo Shoots. J Agric Food Chem. 2002 Jan 30;50(3):549-54. PubMed PMID: 11804528.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aroma-active components in fermented bamboo shoots. AU - Fu,Shih-Guei, AU - Yoon,Youngmo, AU - Bazemore,Russell, PY - 2002/1/24/pubmed PY - 2002/5/25/medline PY - 2002/1/24/entrez SP - 549 EP - 54 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 50 IS - 3 N2 - Bamboo shoots (Phyllostachys pubescens) were fermented and prepared in a traditional Taiwanese manner. Static and dynamic headspace extractions of volatile compounds were conducted by solid phase microextraction (SPME) and by cryogenic focusing purge and trap, respectively. Volatile analysis was conducted with gas chromatography and mass spectrometry. Gas chromatography-olfactometry (GCO) was conducted utilizing the Osme time-intensity method. Of 70 volatile compounds detected, 29 possessed aroma activity, and the most odor active included p-cresol (barn-like), 2-heptanol (mushroom), acetic acid (vinegar), and 1-octen-3-ol (mushroom). SPME extracted 66 compounds, purge and trap extracted 14 compounds, and 12 compounds were common to both methods. The Osme GCO technique coupled with SPME is an effective tool for the extraction and evaluation of aroma-active headspace volatiles. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11804528/Aroma_active_components_in_fermented_bamboo_shoots_ L2 - https://doi.org/10.1021/jf010883t DB - PRIME DP - Unbound Medicine ER -