水煮タケノコと生タケノコの揮発成分

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  • Volatile Components in Boiled and Raw Bamboo Shoots(Phyllostachys pubescens).
  • ミズニ タケノコ ト ナマ タケノコ ノ キハツ セイブン
  • Phyllostachys pubescens

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The volatile concentrates of bamboo shoots were prepared by the adsorption method of head space vapor (HSV) using Tenaxre04 TA trap and by solvent extraction. The volatile concentrates prepared by adsorption of HSV had a light and fresh aroma. On the contrary volatiles prepared by extraction method had a heavy and rich aroma. Each of the concentrates was analyzed by gas chromatography and gas chromatography-mass spectrometry. As the volatiles, 23 components in raw bamboo shoots and 31 components in boiled bamboo shoots were identified by HSV method. The major components in raw bamboo shoots were aldehydes such as hexanal and (E)-2-hexenal, and aromatic hydrocarbons such as toluene, ethylbenzene and xylene. The major components in boiled bamboo shoots were dimethyl sulfide, 3-methylfuran and acetone. Seventy components in raw bamboo shoots, 60 components in boiled bamboo shoots were identified by extraction method. Saturated fatty acids, saturated hydrocarbons and aromatic compounds with high boiling point which were not found in HSV were found in extracts as common components. Hexanal, hexanol, methyl salicylate and benzyl salicylate which were major components in raw sample were decreased in boiled sample. Whereas vanillin, benzyl alcohol and benzyl cyanide were increased. It was suggested that these aromatic compounds might contribute to the sweet and characteristic aroma of boiled bamboo shoots.

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