Volatile Organic Compounds with Characteristic Odor in Bamboo Vinegar
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Bamboo vinegar solutions had pHs of 2.5 to 2.8, and the amounts of organic constituents were estimated to be 2.3 to 4.6% (w/w). Volatile organic compounds (28 components) were detected by GC–MS, and among of these, 11 compounds were common to three samples of bamboo vinegar. Perhaps acetic acid, 3-methyl-1,2-cyclohexadione, guaiacol, <I>p</I>-cresol, and syringol contributed to the characteristic odors (sour, smoky, and medicinal note) in bamboo vinegar.
- Agricultural and Biological Chemistry
Agricultural and Biological Chemistry 70(11), 2797-2799, 2006-11-23
Japan Society for Bioscience, Biotechnology, and Agrochemistry