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Analytical Letters Volume 54, 2021 - Issue 7
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Food Analysis

Determination of the Volatiles in Fermented Bamboo Shoots by Head Space – Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography – Olfactory – Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA)

Rongcan Guoa College of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaView further author information
,
Futian Yua College of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaORCID Iconhttps://orcid.org/0000-0003-0520-3395View further author information
ORCID Icon,
Chenghua Wanga College of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaView further author information
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Hongrui Jianga College of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaView further author information
,
Lian Yua College of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaView further author information
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Mouming Zhaoa College of Light Industry and Food Engineering, Guangxi University, Nanning, China;b School of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaView further author information
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Xiaoling Liua College of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaCorrespondence[email protected]
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Pages 1162-1179 | Received 26 May 2020, Accepted 10 Jul 2020, Published online: 20 Jul 2020

Citations (17)

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Arina Skok & Yaroslav Bazel. Headspace Microextraction. A Comprehensive Review on Method Application to the Analysis of Real Samples (from 2018 till Present). Critical Reviews in Analytical Chemistry 0:0, pages 1-31.
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Articles from other publishers (16)

Mohamed A. A. Mahmoud & Yanyan Zhang. (2024) Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges. Journal of Agricultural and Food Chemistry.
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Li Liu, Yuanhui Zhao, Mingyong Zeng & Xinxing Xu. (2024) Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway. Food Research International 178, pages 113914.
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Xinyue Qin, Tao Xiong, Shijin Xiong, Zhanggen Liu, Mingyong Xie & Qianqian Guan. (2024) Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot. Food Bioscience 57, pages 103436.
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Jing Chen, Zilong Zhao, Yingxue Jiang, Taishan Liu & Qiping Zhan. (2024) Analysis of the contribution of Liuzhou's local specialty food (Liuzhou Luosifen) policy to regional economic development. Food Materials Research 4:1, pages 0-0.
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Shubo Li, Minghao Sun, Yufeng Tian, Cuiwen Jian, Beibei Lv, Yunxia Bai, Xiaoling Liu & Yuan Guo. (2023) The potential correlation between microbial communities and flavors in fermented bamboo shoots. Food Bioscience 56, pages 103066.
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Zhijian Long, Shilin Zhao, Xiaofeng Xu, Wanning Du, Qiyang Chen & Shanglian Hu. (2023) Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (Chimonobambusa szechuanensis (Rendle) Keng f.). Foods 12:16, pages 3035.
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Xiya Zhang, Aixia Wang, Hanlin Yao, Wenling Zhou, Manxing Wang, Bangqi Liang, Fengzhong Wang & Li-Tao Tong. (2023) Research advancements on the flavor compounds formation mechanism of pickled bamboo shoots in river snails rice noodles. LWT 186, pages 115226.
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Caixia Chen, Jing Li, Guiguang Cheng, Yaping Liu, Yongxin Yi, Dongjie Chen, Xuejiao Wang & Jianxin Cao. (2023) Flavor changes and microbial evolution in fermentation liquid of sour bamboo shoots. Journal of Food Composition and Analysis 120, pages 105273.
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Bin Li, Ruizhi Zhang & Fanfan Du. (2023) Electrochemical monitoring of the fermentation process of sour bamboo shoots. International Journal of Electrochemical Science 18:6, pages 100124.
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Yuchen Gu, Tao Feng, Shiqing Song, Lingyun Yao, Min Sun, Huatian Wang, Qian Liu & Chuang Yu. (2023) GC-O-MS Analysis of Aroma-Active Compounds of Chinese Almonds Obtained by Different Pretreatment Methods. Journal of Food Biochemistry 2023, pages 1-10.
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Caixia Chen, Guiguang Cheng, Yaping Liu, Yongxin Yi, Dongjie Chen, Lu Zhang, Xuejiao Wang & Jianxin Cao. (2022) Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation. Food Bioscience 50, pages 101994.
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Shubo Li, Yufeng Tian, Minghao Sun, Jiaojiao Liu, Yunxia Bai, Xiaoling Liu & Yuan Guo. (2022) Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments. Foods 11:14, pages 2106.
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Yijia Deng, Rundong Wang, Yuhao Zhang, Xuepeng Li, Ravi Gooneratne & Jianrong Li. (2022) Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS. Foods 11:13, pages 1938.
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Honghao Lu, Cuiji Huang, Kena Yu & Zhaoming Liu. (2022) Effects of mixed inoculation of Leuconostoc citreum and Lactobacillus plantarum on suansun (Sour bamboo shoot) fermentation. Food Bioscience 47, pages 101688.
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Jiaojiao Tang, Zhixin Zhang, Shilin Zheng, Ning Gao, Zongjun Li & Ke Li. (2021) Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots. Fermentation 7:4, pages 293.
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Caixia Chen, Guiguang Cheng, Yaping Liu, Yongxin Yi, Dongjie Chen, Lu Zhang, Xuejiao Wang & Jianxin Cao. (2022) Correlation between Microorganisms and Flavor of Chinese Fermented Sour Bamboo Shoot: Roles of Lactococcus and Lactobacillus in Flavor Formation. SSRN Electronic Journal.
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