Peer-Reviewed Research Database

Bamboo Shoots — 1,261 papers

Papers mentioning bamboo shoots or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the bamboo shoots research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

State Key Laboratory of Food Science and Technology

Inserm

Harvard University

Ministry of Agriculture and Rural Affairs

University of Copenhagen

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2026 Food chemistry aeda

Restoration and enhancement of canned bamboo shoots flavor: Synergistic effects of reduced sterilization intensity, natural extracts, pH optimization and antioxidants.

This study developed a combined strategy to mitigate flavor loss in canned bamboo shoots caused high-temperature sterilization. The approach involved reducing sterilization intensi... Read full abstract on PubMed →

PMID: 41317465 DOI: 10.1016/j.foodchem.2025.147308

2026 Food research international (Ottawa, Ont.) aeda

Investigation on off-flavor mitigation in pickled bamboo shoots via ultrasonic processing, tea polyphenol treatment, and Corynebacterium glutamicum fermentation.

The off-flavor of pickled bamboo shoots limits consumer acceptance of Luosifen, a Chinese specialty rice noodle. This study systematically explored flavor modulation mechanisms in... Read full abstract on PubMed →

PMID: 41819882 DOI: 10.1016/j.foodres.2026.118747

2026 gc ms

Multi-dimensional analysis of quality differences among four cultivars of bamboo shoots.

The quality differences and underlying reasons of 4 bamboo shoots (dendrocalamus brandisii, dendrocalamus latiflorus, pleioblastus amarus, and phyllostachys... Read full abstract on PubMed →

PMID: 41492506 DOI: 10.1016/j.fochx.2025.103390 Full text on PMC

2026 other

Microbial and metabolic basis of p-cresol formation in fermented bamboo shoots (suansun): The central role of Levilactobacillus zymae KUST4216.

p-Cresol plays a pivotal role in shaping the flavor quality of suansun. This study examined the effect of inoculating Levilactobacillus zymae KUST4216, a high... Read full abstract on PubMed →

PMID: 41658355 DOI: 10.1016/j.fochx.2026.103577 Full text on PMC

2025 International journal of food microbiology aroma analysis

Different starter cultures regulate the histamine, physicochemical properties, microbial community and volatile compounds during sour bamboo shoot fermentation.

To select fermenter for controlling the histamine content of sour bamboo shoots, the histamine content of 16 commercially available sour bamboo shoots was first determined. Histami... Read full abstract on PubMed →

PMID: 40684663 DOI: 10.1016/j.ijfoodmicro.2025.111351

2025 Microbial cell factories sensory panel

Investigating the probiotic and flavor-producing functions of Bacillus sp. FPIK1 sourced from fermented bamboo shoots of Assam.

BACKGROUND: Fermented bamboo shoots, locally known as Khorisa, are a traditional food widely consumed in Assam, India, valued for their distinctive tangy flavour and potential prob... Read full abstract on PubMed →

PMID: 41361452 DOI: 10.1186/s12934-025-02869-9 Full text on PMC

2025 gc ms

Pharmaceutical potential of traditionally fermented Bambusa balcooa shoots from Assam: a GC-MS-based profiling of bioactive compounds.

This study explored the bioactive compounds and pharmaceutical potential of traditionally fermented Bambusa balcooa shoots from Assam, India, using gas chromatography-mass spectrom... Read full abstract on PubMed →

PMID: 41055303 DOI: 10.1080/14786419.2025.2570507

2025 gc ms

Exploring the chemical composition of bamboo-based food contact materials using GC–MS and LC-MS

Plant-based materials are increasing been used as an alternative to conventional plastic materials in food packaging applications. Thus, for example, bamboo-based food contact arti... Read full abstract on PubMed →

PMID: 40599599 DOI: 10.1016/j.fochx.2025.102663 Full text on PMC

2025 aeda

Microbial succession drives flavor development in low-salt fermented bamboo shoots: A correlation analysis of physicochemical dynamics and metabolic pathways.

This study investigates the critical role of microbial succession in flavor formation during low-salt (1 % NaCl) fermentation of Jipo bamboo shoots (JPBS). Results demonstrated tha... Read full abstract on PubMed →

PMID: 41323667 DOI: 10.1016/j.fochx.2025.103283 Full text on PMC

2025 aroma analysis

Feeding Preferences of Giant Pandas May Reflect the Detection of Specific Volatiles and Bitter-Tasting Metabolites in Bamboo Leaves as Markers of Nutritional Status.

Giant pandas feed preferentially on bamboo but choose different species and organs depending on factors such as the altitude and season, suggesting preferential selection according... Read full abstract on PubMed →

PMID: 41470738 DOI: 10.3390/plants14243856 Full text on PMC

2024 Food microbiology gc ms

Microbial community succession and changes of volatile compounds in the fermentation process of bamboo shoots.

Sour bamboo shoots are a traditional fermented delicacy that has garnered appreciation both domestically and internationally. This study investigates the intricate dynamics of micr... Read full abstract on PubMed →

PMID: 39244370 DOI: 10.1016/j.fm.2024.104618

2024 Food chemistry aroma analysis

Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots.

Identifying key flavor compounds and their producing bacteria in sour bamboo shoots is crucial for flavor stabilization and industrial production. This study analyzed 15 traditiona... Read full abstract on PubMed →

PMID: 37924763 DOI: 10.1016/j.foodchem.2023.137858

2024 Food research international (Ottawa, Ont.) aeda

Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics.

Microbial metabolism plays a critical role in the flavor development of Guangxi fermented bamboo shoots (GFBS). To clarify the role of microorganisms in flavor formation and predic... Read full abstract on PubMed →

PMID: 39643345 DOI: 10.1016/j.foodres.2024.115361

2022 Food research international (Ottawa, Ont.) aroma analysis

The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots.

Suansun is a typical fermented bamboo shoot product widely consumed in southern China. Complex microorganisms are involved during spontaneous fermentation of suansun. However, litt... Read full abstract on PubMed →

PMID: 35761538 DOI: 10.1016/j.foodres.2022.111216

2022 International journal of molecular sciences gc ms

Lipidomics for Determining Giant Panda Responses in Serum and Feces Following Exposure to Different Amount of Bamboo Shoot Consumption: A First Step towards Lipidomic Atlas of Bamboo, Giant Panda Serum and Feces by Means of GC-MS and UHPLC-HRMS/MS.

Lipidic metabolites play essential roles in host physiological health and growth performance, serving as the major structural and signaling components of membranes, energy storage... Read full abstract on PubMed →

PMID: 36232846 DOI: 10.3390/ijms231911544 Full text on PMC

2022 gc ms

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers.

Fermented minced peppers are a traditional fermented food that has a unique flavor due to various microbial communities involved in fermentation. Understanding the changes in micro... Read full abstract on PubMed →

PMID: 36337633 DOI: 10.3389/fnut.2022.1041608 Full text on PMC

2020 aeda

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)

Abstract Suansun is a sour Chinese traditional fermented bamboo shoot product popular in Central and South Asia due to its unique flavor. The volatile compounds and their odor-acti... Read full abstract on PubMed →

PMID: doi:10.1080/00032719.2020.1795667 DOI: 10.1080/00032719.2020.1795667

2002 Journal of agricultural and food chemistry gc ms

Aroma-active components in fermented bamboo shoots.

Bamboo shoots (Phyllostachys pubescens) were fermented and prepared in a traditional Taiwanese manner. Static and dynamic headspace extractions of volatile compounds were conducted... Read full abstract on PubMed →

PMID: 11804528 DOI: 10.1021/jf010883t

2025 Frontiers in Microbiology other

Dynamic changes in microbiota during fermentation of bamboo shoots under varying conditions in Guangxi, China

Introduction: -diversity indices, and linear discriminant analysis effect size (LEfSe) analysis revealed that all detected microorganisms were members of the phyla Firmicutes, Cyan... Read full abstract on PubMed →

PMID: 40309108 DOI: fmicb.2025.1529935

2023 Foods other

A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water

TJJ2 could decompose tyrosine and phenylalanine to produce benzaldehyde and benzene acetaldehyde, which provided the fermented bamboo shoots with a grassy aroma. Read full abstract on PubMed →

PMID: 37761186 DOI: foods12183478

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.