Food and Fermentation Industries >

2022 , Vol. 48 >Issue 4: 152 - 157

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027286

Effect of different drying methods on the volatile components of winter moso bamboo shoots

  • GENG Xiang ,
  • YAO Xi ,
  • CHEN Chen ,
  • XUN Hang ,
  • TANG Feng
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  • (International Center for Bamboo and Rattan, NFGA/Beijing Key Lab for Bamboo & Rattan Science and Technology (ICBR), Beijing 100102, China)

Received date: 2021-03-12

  Revised date: 2021-04-29

  Online published: 2022-03-16

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Abstract

To clarify the volatile components of winter moso bamboo shoots and compare the volatile difference between fresh bamboo shoots and dried samples, vacuum freeze-drying, hot air drying, and microwave drying were used for the treatment of winter moso bamboo shoots. And the volatile components were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that a total of 52 volatile components were identified in fresh bamboo shoots and three dried bamboo shoots. In fresh bamboo shoots treated with vacuum freeze-drying, hot air drying, and microwave drying, aldehydes were the most important volatile components and a total of 31, 12, 30, 33 volatile compounds were identified including 11, 4, 8, and 8 types of aldehydes respectively. The key volatile component of hexanal in fresh bamboo shoots, however, after drying the key volatile components changed to n-hexanal, isovaleraldehyde, and 2-methylbutanal. And the relative content of hexanal was the highest in the four samples. In conclusion, the volatile components of bamboo shoots have changed obviously, but aldehydes is still the main volatile compound after drying.

Key words： winter moso bamboo shoots; drying; volatile components; hexanal; solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS)

Cite this article

GENG Xiang , YAO Xi , CHEN Chen , XUN Hang , TANG Feng . Effect of different drying methods on the volatile components of winter moso bamboo shoots[J]. Food and Fermentation Industries, 2022 , 48(4) : 152 -157 . DOI: 10.13995/j.cnki.11-1802/ts.027286

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