title: Profiling of volatile compounds of Phyllostachys pubescens shoots in Taiwan.
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.
authors: The Experimental Forest, College of Bioresource and Agriculture, National Taiwan University, No. 12, Section 1, Chien-Shan Road, Chu-Shan, Nantou Hsien 55750, Taiwan, ROC.
authors: Min-Jay
authors: MJ
authors: Chung
authors: Sen-Sung
authors: SS
authors: Cheng
authors: Chun-Ya
authors: CY
authors: Lin
authors: Shang-Tzen
authors: ST
authors: Chang
mesh_terms: D031723:Bambusa / Q000737:chemistry* / Q000254:growth & development; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis; D018520:Plant Shoots / Q000737:chemistry* / Q000254:growth & development; D006109:Poaceae / Q000737:chemistry*; D012621:Seasons; D013624:Taiwan; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D055549:Volatile Organic Compounds