Volatile organic compounds with characteristic odor in bamboo vinegar.
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.
Akakabe
Yoshihiko
Y
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, Japan. akakabe@yamaguchi-u.ac.jp
Tamura
Yuka
Y
Iwamoto
Soota
S
Takabayashi
Miho
M
Nyuugaku
Takeshi
T
D019342:Acetic Acid / Q000737:chemistry*; D031723:Bambusa / Q000737:chemistry*; D009812:Odorants; D009930:Organic Chemicals / Q000737:chemistry*; D014835:Volatilization
D009930:Organic Chemicals; D019342:Acetic Acid