title: Volatile organic compounds with characteristic odor in bamboo vinegar.
abstract: Bamboo vinegar solutions had pHs of 2.5 to 2.8, and the amounts of organic constituents were estimated to be 2.3 to 4.6% (w/w). Volatile organic compounds (28 components) were detected by GC-MS, and among of these, 11 compounds were common to three samples of bamboo vinegar. Perhaps acetic acid, 3-methyl-1,2-cyclohexadione, guaiacol, p-cresol, and syringol contributed to the characteristic odors (sour, smoky, and medicinal note) in bamboo vinegar.
authors.affiliation: Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, Japan. akakabe@yamaguchi-u.ac.jp
authors.forename: Yoshihiko
authors.initials: Y
authors.lastname: Akakabe
authors.forename: Yuka
authors.initials: Y
authors.lastname: Tamura
authors.forename: Soota
authors.initials: S
authors.lastname: Iwamoto
authors.forename: Miho
authors.initials: M
authors.lastname: Takabayashi
authors.forename: Takeshi
authors.initials: T
authors.lastname: Nyuugaku
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D031723:Bambusa / Q000737:chemistry*; D009812:Odorants; D009930:Organic Chemicals / Q000737:chemistry*; D014835:Volatilization
chemical_list: D009930:Organic Chemicals; D019342:Acetic Acid