title: Aroma-active components in fermented bamboo shoots.
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.affiliation: Department of Food Science and Technology, Mississippi State University, Box 9805, Mississippi State, MS 39762, USA.
authors.forename: Shih-Guei
authors.initials: SG
authors.lastname: Fu
authors.forename: Youngmo
authors.initials: Y
authors.lastname: Yoon
authors.forename: Russell
authors.initials: R
authors.lastname: Bazemore
mesh_terms: D000327:Adsorption; D002849:Chromatography, Gas; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D018520:Plant Shoots / Q000737:chemistry; D006109:Poaceae / Q000737:chemistry*; D014835:Volatilization