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<p>Fermented salt-free bamboo shoots, a traditional fermented vegetable product, are esteemed in southern China for their unique flavor and aroma. The distinctive taste of these shoots is attributed to the volatile organic compounds (VOCs) and organic acids produced during fermentation. This study explored how organic acids and VOCs change over a 60-day fermentation period. The findings revealed notable variations in pH, total sugars, and organic acids throughout the process. Utilizing GC-IMS (gas chromatography-mass spectrometry) analysis, 65 volatile organic compounds (VOCs) were detected, which comprised alcohols, aldehydes, esters, ketones, and aromatic compounds. The concentration and composition of VOCs changed significantly during the fermentation process. Esters and aldehydes were the predominant VOCs. The changes in organic acids levels were correlated with the production of specific VOCs, indicating complex interactions between organic acids and VOCs during the fermentation process. Employing correlation analysis and OPLS-DA (orthogonal partial least squares discriminant analysis), we identified 14 pivotal volatile organic compounds (VOCs) and organic acids that exert the most significant influence on the flavor profile of fermented salt-free bamboo shoots. This study provides invaluable insights for enhancing both the processing and economic potential of bamboo shoots.</p>

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Effects of the interaction between organic acids and volatile organic compounds on the quality of salt-free bamboo shoots during fermentation process

  • 期刊论文

  • 发表日期：

    2025年10月22日

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  • Junjie Li,
  • Kunyi Liu,
  • Kaijie Kang,
  • Lina Zhao,
  • Banglei Zhang,
  • Lang Li,
  • Hai Huang,
  • Liwen Jiang

摘要

Fermented salt-free bamboo shoots, a traditional fermented vegetable product, are esteemed in southern China for their unique flavor and aroma. The distinctive taste of these shoots is attributed to the volatile organic compounds (VOCs) and organic acids produced during fermentation. This study explored how organic acids and VOCs change over a 60-day fermentation period. The findings revealed notable variations in pH, total sugars, and organic acids throughout the process. Utilizing GC-IMS (gas chromatography-mass spectrometry) analysis, 65 volatile organic compounds (VOCs) were detected, which comprised alcohols, aldehydes, esters, ketones, and aromatic compounds. The concentration and composition of VOCs changed significantly during the fermentation process. Esters and aldehydes were the predominant VOCs. The changes in organic acids levels were correlated with the production of specific VOCs, indicating complex interactions between organic acids and VOCs during the fermentation process. Employing correlation analysis and OPLS-DA (orthogonal partial least squares discriminant analysis), we identified 14 pivotal volatile organic compounds (VOCs) and organic acids that exert the most significant influence on the flavor profile of fermented salt-free bamboo shoots. This study provides invaluable insights for enhancing both the processing and economic potential of bamboo shoots.