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Bamboo shoots are the immature and edible bamboo plants that just emerge from the ground, and they often constitute a range of traditional Asian dishes (Choudhury et al., 2012). The bamboo shoot being low in fat, high in dietary fibre and rich in mineral content, as an ideal vegetable has been used traditionally in many Asian countries (Chongtham et al., 2011). Bamboo shoots have high nutritive values and play essential roles in promoting the peristalsis of the stomach and the intestine (Park and Jhon, 2009), helping digestion and preventing cardiovascular diseases (Park and Jhon, 2010). Several processing methods have been proven to be effective to preserve fresh bamboo shoots, such as pickling, roasting, boiling, blanching and canning (Satya et al., 2010). Many research reports have shown that different processing methods have varying degrees of influence on nutritional contents and flavor of bamboo shoots (Kumbhare and Bhargava, 2007; Nirmala et al., 2008; Giri et al., 2000). Meanwhile, some studies were conducted on the volatile flavor profiles of different kinds of bamboo shoots. The volatile aromatic components of Phyllostachys pubescens shoots were examined by Toshiyuki et al. (2010) and Chung et al. (2012) respectively, while the aroma-active components in fermented bamboo shoots were studied by Fu et al. (2002). However, little investigation is available on the volatile compounds Original paper

Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry