Volatile Organic Compounds with Characteristic Odor in Bamboo Vinegar

• AKAKABE Yoshihiko

  Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University

• TAMURA Yuka

  Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University

• IWAMOTO Soota

  Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University

• TAKABAYASHI Miho

  Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University

• NYUUGAKU Takeshi

  Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University

Abstract

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, p-cresol, and syringol contributed to the characteristic odors (sour, smoky, and medicinal note) in bamboo vinegar.

Journal

• Bioscience, Biotechnology, and Biochemistry

  Bioscience, Biotechnology, and Biochemistry 70 (11), 2797-2799, 2006

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• volatile organic compound
• bamboo vinegar
• carboxylic acid
• phenol

Details

• CRID: 1390001206480238976
• NII Article ID: 10018525255
• NII Book ID: AA10824164
• DOI: 10.1271/bbb.60317
• ISSN: 13476947
• ISSN: 09168451
• NDL BIB ID: 8560938
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8560938
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.60317
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed