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Analysis of Characteristic Flavor Compounds of Sour Bamboo Shoots with Different Fermentation Processes in Northern Guangdong Region
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Yue LI1, Lianda LIANG2, Zheng ZENG2, Hui TANG2, 3, Liwen JIANG1, 3, *
Science and Technology of Food Industry | 2026, 47(13) : 302 - 311
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Science and Technology of Food Industry | 2026, 47(13): 302-311
• Analysis and Determination •
Analysis of Characteristic Flavor Compounds of Sour Bamboo Shoots with Different Fermentation Processes in Northern Guangdong Region
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Yue LI1, Lianda LIANG2, Zheng ZENG2, Hui TANG2, 3, Liwen JIANG1, 3, *
Affiliations
  • 1College of Food Science and Technology, Hunan Agricultural University, Changsha 400128, China
  • 2Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan 502005, China
  • 3Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan 502005, China
Published: 2026-07-01 doi: 10.13386/j.issn1002-0306.2025070134
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The characteristic flavor compounds in five types of sour bamboo shoots from northern Guangdong were analyzed using ultrasonic assisted solvent extraction-gas chromatography-mass spectrometry (UASE-GC-MS), odor activity value (OAV), and the 3-AFC method. Principal component analysis (PCA) was applied to compare differences among fermentation processes. A total of 78 volatile compounds were detected, including 16 alcohols, 7 phenols, 9 aldehydes, among others. Thresholds were determined for 14 compounds using the 3-AFC method, and their OAVs were calculated. Sixteen compounds had OAVs ≥ 1, among which p-cresol (The highest OAV among the five samples was 20951.30, and the lowest was 2153.03), decanal (The highest OAV among the five samples was 241.44, and the lowest was 45.40), and 1-octen-3-one (The highest OAV among the five samples was 1958.36, and the lowest was 614.59) showed the highest OAVs and were identified as key flavor compounds. PCA indicated that the sample fermented in large tanks (SGNX-D) had the highest total flavor content (7264.74 μg/g), with its distinctive flavor associated with compounds such as ethyl palmitate, decanal, and phenol. Moreover, this study revealed for the first time the essential role of decanal (highest OAV among aldehydes) and ethyl cinnamate (only ester with OAV > 10) in enhancing the complexity of the flavor profile of sour bamboo shoots.

fermented sour bamboo shoots  /  ultrasonic assisted solvent extraction- gas chromatography- mass spectrometry (UASE-GC-MS)  /  spectrometry odor threshold  /  characteristic flavor compounds
李悦, 梁炼达, 曾正, 唐辉, 蒋立文. 粤北地区不同发酵工艺酸笋的特征风味物质分析. 食品工业科技, 2026 , 47 (13) : 302 -311 . DOI: 10.13386/j.issn1002-0306.2025070134
Yue LI, Lianda LIANG, Zheng ZENG, Hui TANG, Liwen JIANG. Analysis of Characteristic Flavor Compounds of Sour Bamboo Shoots with Different Fermentation Processes in Northern Guangdong Region[J]. Science and Technology of Food Industry, 2026 , 47 (13) : 302 -311 . DOI: 10.13386/j.issn1002-0306.2025070134
Appendix
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Year 2026 volume 47 Issue 13
111
52
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Article Info
doi: 10.13386/j.issn1002-0306.2025070134
  • Receive Date：2025-07-10
  • Online Date：2026-10-24
  • Published：2026-07-01
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  • Received：2025-07-10
Affiliations
    1College of Food Science and Technology, Hunan Agricultural University, Changsha 400128, China
    2Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan 502005, China
    3Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan 502005, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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