Chemical Characteristics and Flavors of Bamboo-shoot Vinegar
2013
Jang, H.J., Korea Food Research Institute, Republic of Korea | Lee, E.S., Korea Food Research Institute, Republic of Korea | Shim, Y.S., Korea Food Research Institute, Republic of Korea | Seo, D.W., Korea Food Research Institute, Republic of Korea | Hwang, J.B., Korea Food Research Institute, Republic of Korea | Lee, S.J., Bamboo Resource Research Institute, Republic of korea | Ha, J.H., Korea Food Research Institute, Republic of Korea
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.
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