Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots

Abstract

Canned bamboo shoots, a popular endurable storage product preserved by canning, can be used directly as a raw material for preparing dishes and processing many other downstream products. Fermentation and high temperature sterilization are decisive for product quality. During 3 days of fermentation at 25 °C, the protein and total amino acids of bamboo shoots increased remarkably and the total phenols changed a little. After steam sterilization, the total sugar decreased by 56.82%, and the protein of bamboo shoots decreased from 2.41 ± 0.04 g/100 g to 2.03 ± 0.30 g/100 g. The process significantly increased from zero the total sugar, protein and total amino acids in sterilization bamboo shoots soaking solution. GC-MS-ROAV was used for the detection of volatile flavor substances (VFCs) of bamboo shoots and soaking solution in the four processing stages. Fermented bamboo shoots after 72 h showed a strong aroma of orange oil, which was the evaluator’s preferred aroma. In the process of sterilization, Maillard reaction leads to the increase of pyrazines and furans in bamboo shoots and soaking solution, including dibenzofuran, furaneol, trimethyl-pyrazine and 2,3-dimethyl-pyrazine. Due to these volatile flavor components, the sterilized bamboo shoots spread a light caramel and cocoa flavor.

A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water

“…The preparation process and volatile flavor compound (VFC) detection were the same as that of [ 13 ]. The bamboo shoots were fermented for 0 h (FBSA), 36 h (FBSB) and 72 h (FBSC).…”

Correlation between Microorganisms and Volatile Compounds during Spontaneous Fermentation of Sour Bamboo Shoots

“…A large number of health benefits have been assigned to sour bamboo shoots, such as antioxidant, anticancer, blood pressure reduction, cardiovascular disease prevention, and weight loss [4,5]. In addition, bamboo shoots can be utilized in the food, pharmaceutical, and biofuel industries [4][5][6].…”

Effects of Drying Methods on the Volatile Compounds of Alliummongolicum Regel

“…Flavor is mainly determined by volatile components and is a key factor for consumers to accept dried AMR. Headspace gas chromatography mass spectrometry (HS-GC-MS) is a new and reliable method used to identify volatile compounds in foods, such as fermented rose jams [ 15 ], Dezhou braised chicken [ 16 ], dry-cured fish [ 17 ], yak milk [ 18 ], soybeans [ 19 ], tea [ 20 ], Chinese prickly ash peels [ 21 ], canned bamboo shoots [ 22 ], and fresh-cut yams [ 23 ]. HS-GC-MS was used to analyze the changes of volatile components in fried Tricholoma matsutake Singer under different heating temperatures and times [ 24 ], and a total of 40 signals that corresponded to 24 compounds were identified.…”