Shoot Nutrition and Flavor Variation in Two <i>Phyllostachys</i> Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ?
For their quality evaluation, it is essential to determine both bamboo shoot nutrition and palatability, which will have a decisive effect on their economic value and market potential. However, differences in shoot nutrition and flavor variation among bamboo species, positions, and components have n...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/6/1180 |
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| author | Lili Fan Junjing Hu Ziwu Guo Shuanglin Chen Qijiang He |
| author_facet | Lili Fan Junjing Hu Ziwu Guo Shuanglin Chen Qijiang He |
| author_sort | Lili Fan |
| collection | DOAJ |
| description | For their quality evaluation, it is essential to determine both bamboo shoot nutrition and palatability, which will have a decisive effect on their economic value and market potential. However, differences in shoot nutrition and flavor variation among bamboo species, positions, and components have not been scientifically validated. This study assessed nutritional and flavor differences in two components (i.e., shoot flesh (BSF) and diaphragm (BSD)) of two <i>Phyllostachys</i> species (i.e., <i>Phyllostachys edulis</i> and <i>Phyllostachys violascens</i>) and analyzed any positional variation. Results showed that BSF protein, starch, fat, and vitamin C contents were comparatively higher. Nutrient compounds in the upper shoot segment of <i>Ph. edulis</i> were higher and contained less cellulose and lignin. However, both species’ BSD total acid, oxalic acid, and tannin contents were comparable. BSD soluble sugar and sugar:acid ratio were higher than upper BSD total amino acid, four key amino acids (i.e., essential amino acid, bitter amino acid, umami amino acid, and sweet amino acid flavor compounds), and associated ratios were all higher than BSF while also being rich in amino acids. The content and proportion of BSF essential and bitter amino acid flavor compounds in <i>Ph. edulis</i> were high relative to <i>Ph. violascens</i>. Conversely, the content and proportion of BSD umami and sweet amino acid flavor compounds were comparable to that of <i>Ph. edulis</i>. Our results showed that bamboo shoot quality was affected by flavor compound differences and that interspecific and shoot components interact. This study offers a new perspective to determine the formative mechanisms involved in bamboo shoot quality while providing a basis for their different usages. |
| first_indexed | 2024-03-11T06:33:21Z |
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| id | doaj.art-d0d676a55f6c448094447ce085a97240 |
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| language | English |
| last_indexed | 2024-03-11T06:33:21Z |
| publishDate | 2023-03-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-d0d676a55f6c448094447ce085a972402023-11-17T11:05:51ZengMDPI AGFoods2304-81582023-03-01126118010.3390/foods12061180Shoot Nutrition and Flavor Variation in Two <i>Phyllostachys</i> Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ?Lili Fan0Junjing Hu1Ziwu Guo2Shuanglin Chen3Qijiang He4Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, ChinaHangzhou Academy of Forestry, Hangzhou 310005, ChinaResearch Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, ChinaResearch Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, ChinaHangzhou Academy of Forestry, Hangzhou 310005, ChinaFor their quality evaluation, it is essential to determine both bamboo shoot nutrition and palatability, which will have a decisive effect on their economic value and market potential. However, differences in shoot nutrition and flavor variation among bamboo species, positions, and components have not been scientifically validated. This study assessed nutritional and flavor differences in two components (i.e., shoot flesh (BSF) and diaphragm (BSD)) of two <i>Phyllostachys</i> species (i.e., <i>Phyllostachys edulis</i> and <i>Phyllostachys violascens</i>) and analyzed any positional variation. Results showed that BSF protein, starch, fat, and vitamin C contents were comparatively higher. Nutrient compounds in the upper shoot segment of <i>Ph. edulis</i> were higher and contained less cellulose and lignin. However, both species’ BSD total acid, oxalic acid, and tannin contents were comparable. BSD soluble sugar and sugar:acid ratio were higher than upper BSD total amino acid, four key amino acids (i.e., essential amino acid, bitter amino acid, umami amino acid, and sweet amino acid flavor compounds), and associated ratios were all higher than BSF while also being rich in amino acids. The content and proportion of BSF essential and bitter amino acid flavor compounds in <i>Ph. edulis</i> were high relative to <i>Ph. violascens</i>. Conversely, the content and proportion of BSD umami and sweet amino acid flavor compounds were comparable to that of <i>Ph. edulis</i>. Our results showed that bamboo shoot quality was affected by flavor compound differences and that interspecific and shoot components interact. This study offers a new perspective to determine the formative mechanisms involved in bamboo shoot quality while providing a basis for their different usages.https://www.mdpi.com/2304-8158/12/6/1180bamboo shoot componentsbamboo species differencesbamboo shoot nutrientsbamboo shoot palatabilityamino acid flavor compounds |
| spellingShingle | Lili Fan Junjing Hu Ziwu Guo Shuanglin Chen Qijiang He Shoot Nutrition and Flavor Variation in Two <i>Phyllostachys</i> Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ? Foods bamboo shoot components bamboo species differences bamboo shoot nutrients bamboo shoot palatability amino acid flavor compounds |
| title | Shoot Nutrition and Flavor Variation in Two <i>Phyllostachys</i> Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ? |
| title_full | Shoot Nutrition and Flavor Variation in Two <i>Phyllostachys</i> Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ? |
| title_fullStr | Shoot Nutrition and Flavor Variation in Two <i>Phyllostachys</i> Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ? |
| title_full_unstemmed | Shoot Nutrition and Flavor Variation in Two <i>Phyllostachys</i> Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ? |
| title_short | Shoot Nutrition and Flavor Variation in Two <i>Phyllostachys</i> Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ? |
| title_sort | shoot nutrition and flavor variation in two i phyllostachys i species does the quality of edible bamboo shoot diaphragm and flesh differ |
| topic | bamboo shoot components bamboo species differences bamboo shoot nutrients bamboo shoot palatability amino acid flavor compounds |
| url | https://www.mdpi.com/2304-8158/12/6/1180 |
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