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- Title
Profiling of Volatile Compounds with Characteristic Odors in Bambusa oldhamii Shoots from Taiwan.
- Authors
Minjay Chung; Sensung Cheng; Chunya Liu; Shangtzen Chang
- Abstract
This study focuses on volatile aromatic constituents extracted using solidphase microextraction (SPME) from underground and aboveground Bambusa oldhamii shoots. Analysis was conducted using the extracts after heating at various temperatures and for various durations. Results of gas chromatography-mass spectrometry (GC-MS) revealed six SPMEextracted volatile aromatic compounds in underground B. oldhamii shoots and eleven in aboveground B. oldhamii shoots. Methyl salicylate with a characteristic mint aroma and methoxy-phenyl oxime that gives a smell of fresh shrimp and crabs are the main volatile compounds found in underground and aboveground shoots of B. oldhamii, respectively. Moreover, the two types of shoots tested also contain volatile compounds including fatty acids: n-hexadecanoic acid (27.94%) and aliphatic aldehyde: trans-2-nonenal (16.31%), respectively. The GC-MS analysis of underground and aboveground B. oldhamii shoots steamed at 100 °C for 60 min revealed n-hexadecanoic acid as the main fatty acid compound.
- Publication
BioResources, 2021, Vol 16, Issue 3, p5901
- ISSN
1930-2126
- Publication type
Academic Journal
- DOI
10.15376/biores.16.3.5901-5914