Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots
Canned bamboo shoots, a popular endurable storage product preserved by canning, can be used directly as a raw material for preparing dishes and processing many other downstream products. Fermentation and high temperature sterilization are decisive for product quality. During 3 days of fermentation a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/4/293 |
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| author | Jiaojiao Tang Zhixin Zhang Shilin Zheng Ning Gao Zongjun Li Ke Li |
| author_facet | Jiaojiao Tang Zhixin Zhang Shilin Zheng Ning Gao Zongjun Li Ke Li |
| author_sort | Jiaojiao Tang |
| collection | DOAJ |
| description | Canned bamboo shoots, a popular endurable storage product preserved by canning, can be used directly as a raw material for preparing dishes and processing many other downstream products. Fermentation and high temperature sterilization are decisive for product quality. During 3 days of fermentation at 25 °C, the protein and total amino acids of bamboo shoots increased remarkably and the total phenols changed a little. After steam sterilization, the total sugar decreased by 56.82%, and the protein of bamboo shoots decreased from 2.41 ± 0.04 g/100 g to 2.03 ± 0.30 g/100 g. The process significantly increased from zero the total sugar, protein and total amino acids in sterilization bamboo shoots soaking solution. GC-MS-ROAV was used for the detection of volatile flavor substances (VFCs) of bamboo shoots and soaking solution in the four processing stages. Fermented bamboo shoots after 72 h showed a strong aroma of orange oil, which was the evaluator’s preferred aroma. In the process of sterilization, Maillard reaction leads to the increase of pyrazines and furans in bamboo shoots and soaking solution, including dibenzofuran, furaneol, trimethyl-pyrazine and 2,3-dimethyl-pyrazine. Due to these volatile flavor components, the sterilized bamboo shoots spread a light caramel and cocoa flavor. |
| first_indexed | 2024-03-10T04:10:18Z |
| format | Article |
| id | doaj.art-84332c203e0f4bdc94618299639f6175 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T04:10:18Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-84332c203e0f4bdc94618299639f61752023-11-23T08:13:36ZengMDPI AGFermentation2311-56372021-12-017429310.3390/fermentation7040293Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo ShootsJiaojiao Tang0Zhixin Zhang1Shilin Zheng2Ning Gao3Zongjun Li4Ke Li5College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, ChinaCanned bamboo shoots, a popular endurable storage product preserved by canning, can be used directly as a raw material for preparing dishes and processing many other downstream products. Fermentation and high temperature sterilization are decisive for product quality. During 3 days of fermentation at 25 °C, the protein and total amino acids of bamboo shoots increased remarkably and the total phenols changed a little. After steam sterilization, the total sugar decreased by 56.82%, and the protein of bamboo shoots decreased from 2.41 ± 0.04 g/100 g to 2.03 ± 0.30 g/100 g. The process significantly increased from zero the total sugar, protein and total amino acids in sterilization bamboo shoots soaking solution. GC-MS-ROAV was used for the detection of volatile flavor substances (VFCs) of bamboo shoots and soaking solution in the four processing stages. Fermented bamboo shoots after 72 h showed a strong aroma of orange oil, which was the evaluator’s preferred aroma. In the process of sterilization, Maillard reaction leads to the increase of pyrazines and furans in bamboo shoots and soaking solution, including dibenzofuran, furaneol, trimethyl-pyrazine and 2,3-dimethyl-pyrazine. Due to these volatile flavor components, the sterilized bamboo shoots spread a light caramel and cocoa flavor.https://www.mdpi.com/2311-5637/7/4/293bamboo shootsprocessingnutrientsvolatile flavor substancesmaillard reaction |
| spellingShingle | Jiaojiao Tang Zhixin Zhang Shilin Zheng Ning Gao Zongjun Li Ke Li Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots Fermentation bamboo shoots processing nutrients volatile flavor substances maillard reaction |
| title | Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots |
| title_full | Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots |
| title_fullStr | Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots |
| title_full_unstemmed | Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots |
| title_short | Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots |
| title_sort | changes of main nutrient components and volatile flavor substances in processing of canned bamboo shoots |
| topic | bamboo shoots processing nutrients volatile flavor substances maillard reaction |
| url | https://www.mdpi.com/2311-5637/7/4/293 |
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