Chemical Characteristics and Flavors of Bamboo-shoot Vinegar

Abstract

We assessed the quality of a bamboo shoot vinegar produced in Damyang-gun in terms of parameters that included acidity, mineral contents, amino acids, and flavonol aglycones. The flavor compounds of the bamboo shoot vinegar were also analyzed using the stir bar sorptive extraction (SBSE) method. The acidity of the bamboo shoot vinegar was 4.49%, which was the lowest value among the commercial vinegars studied. The bamboo shoot vinegar had a lower concentration of Na (8.36 mg/100 g) than the other commercial vinegars. There was a relatively large amount of tyrosine and lysine in the bamboo shoot vinegar. The concentration of quercetin, a flavonol aglycone, was 3.29 mg/100 g. The results of the flavor analysis showed that hexanal, 2-furancarboxaldehyde, and benzaldehyde were high in the bamboo shoot vinegar. Oleamide, a compound that is known to induce sleep, was first found in bamboo shoot vinegar using the SBSE method.

Effect of cooking methods on the phytosterol content in nine selected vegetables

“…벼과의 대나무족(bambuseae)에 속하는 식물인 죽순(Bamboo shoot, Phyllostachys spp. )은 대나무의 어린싹으로 식품에 다양하게 이용되고 있다 (Jang et al, 2013). (Fig.…”