Journal
PHYTOCHEMICAL ANALYSIS
Volume 21, Issue 5, Pages 489-495Publisher
WILEY
DOI: 10.1002/pca.1224
Keywords
Bamboo (Phyllostachyspubescens); gas chromatography-olfactometry; odour-active compound; aroma extraction dilution analysis; relative flavour activity
Funding
- High-Tech Research Center
- Ministry of Education, Culture, Sports, Science and Technology (MEXT)
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Introduction - Moso-bamboo (Phyllostachys pubescens) is well known as an edible shoot in Asia, and the stems of moso-bamboo are used as tableware due to its characteristic odour. Despite the pleasant odour of bamboo stems, no detailed analysis of the volatile compounds has been reported. Objective - To clarify the potent odourants contributing to the characteristic aroma of the bamboo, the aroma extract dilution analysis (AEDA) method was performed through gas chromatography olfactometry (GC-O) analysis. In addition, relative flavour activity (RFA) was calculated, in which both the flavor dilution (FD) factor and weight percentage of each compound are involved. Results - Eighty-nine compound in bamboo stems oil were identified by GC and GC-MS. The main components of the oil were palmitic acid (16.5%), (E)-nerolidol (10.2%) and indole (8.1%). In sensory analysis, 18 aroma-active compounds were detected by aroma extract dilution analysis (AEDA). The most intense aroma-active compounds were eugenol (sweet, clove-like, green) and (E)-2-nonenal (green). Conclusion - The results of the sniffing test, RFA and FD factor indicated that (E)-2-nonenal and eugenol were estimated to have a bamboo-like aroma, and aldehyde compounds, such as a phenylacetaldehyde (floral) and C9-C10 unsaturated aldehydes, make the aroma of bamboo. Copyright (C) 2010 John Wiley & Sons, Ltd.
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