Chemical Characteristics and Flavors of Bamboo-shoot Vinegar

죽순식초의 화학적 특성 및 향기분석

  • Jang, Hyejin (Food Analysis Center, Korea Food Research Institute) ;
  • Lee, Eunsil (Food Analysis Center, Korea Food Research Institute) ;
  • Shim, You-Shin (Food Analysis Center, Korea Food Research Institute) ;
  • Seo, Dongwon (Food Analysis Center, Korea Food Research Institute) ;
  • Hwang, Jinbong (Food Analysis Center, Korea Food Research Institute) ;
  • Lee, Songjin (Bamboo Resource Research Institute) ;
  • Ha, Jaeho (Food Analysis Center, Korea Food Research Institute)
  • 장혜진 (한국식품연구원 식품분석센터) ;
  • 이은실 (한국식품연구원 식품분석센터) ;
  • 심유신 (한국식품연구원 식품분석센터) ;
  • 서동원 (한국식품연구원 식품분석센터) ;
  • 황진봉 (한국식품연구원 식품분석센터) ;
  • 이송진 (담양군 대나무자원연구소) ;
  • 하재호 (한국식품연구원 식품분석센터)
  • Received : 2013.05.22
  • Accepted : 2013.10.02
  • Published : 2013.12.31


We assessed the quality of a bamboo shoot vinegar produced in Damyang-gun in terms of parameters that included acidity, mineral contents, amino acids, and flavonol aglycones. The flavor compounds of the bamboo shoot vinegar were also analyzed using the stir bar sorptive extraction (SBSE) method. The acidity of the bamboo shoot vinegar was 4.49%, which was the lowest value among the commercial vinegars studied. The bamboo shoot vinegar had a lower concentration of Na (8.36 mg/100 g) than the other commercial vinegars. There was a relatively large amount of tyrosine and lysine in the bamboo shoot vinegar. The concentration of quercetin, a flavonol aglycone, was 3.29 mg/100 g. The results of the flavor analysis showed that hexanal, 2-furancarboxaldehyde, and benzaldehyde were high in the bamboo shoot vinegar. Oleamide, a compound that is known to induce sleep, was first found in bamboo shoot vinegar using the SBSE method.


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