文献类型：期刊文献

英文题名：Identification of odorous constituents of bamboo during thermal treatment

作者：Huang, Yuxiang[1] Zhang, Yamei[1] Qi, Yue[1] Yu, Yanglun[1] Yu, Wenji[1]

第一作者：黄宇翔

通信作者：Yu, YL[1]|[a0005b92a29b9f40edd99]余养伦;

机构：[1]Chinese Acad Forestry, Res Inst Wood Ind, Hunan Collaborat Innovat Ctr Effect Utilizing Woo, Beijing 100091, Peoples R China

年份：2019

卷号：203

起止页码：104-110

外文期刊名：CONSTRUCTION AND BUILDING MATERIALS

收录：;EI(收录号：20190406417386);Scopus(收录号：2-s2.0-85060276632);WOS:【SCI-EXPANDED(收录号:WOS:000463122700011)】；

基金：This work was financially supported by the National Natural Science Foundation of China (Nos. 31700482, 31470591).

语种：英文

外文关键词：Bamboo; Odor; Volatile organic compounds; Heat treatment

摘要：In this study, the effects of heat treatment on the odor and odorous constituents of moso bamboo (Phyllostachys pubescens L.) were studied. The component changes after heat treatment were examined by chemical analysis. The volatile organic compounds (VOCs) and odorants were identified by gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The results showed that the heat treatment affected both the chemical components and the odors of bamboo. For untreated sample, totally 23 kinds of key VOCs and 41 kinds of odorants were identified. After heat treatment, both the amounts and intensities of the VOCs and odorants had significant changes because of chemical reactions during heat treatment, such as the thermo-degradation of hemicelluloses and cross-linking of lignin. The components were concentrated between 10 and 33 min in GC-O, which was different from the concentration time in GC-MS. Most of the odors smelled badly to humans and described as cheese, fishy, leather, bug, fat, etc. Comparing with 180 degrees C treated sample, sample treated at 200 degrees C underwent severer thermodegradation process, which generated many small molecular weight compounds, and contributed to more odorants. (C) 2019 Elsevier Ltd. All rights reserved.