Study on the Main Nutritional Components and Flavor of Four Kinds of Clustered Bamboo Shoots

In order to prolong the edible period of fresh bamboo shoots, enrich bamboo species and increase the added value of resource utilization. In our study, four kinds of bamboo shoots such as Bambusa intermedia Hsueh et Yi, Bambusa changningensis Yi et B. X. Li, Bambusa sinospinosa McClure, Dendrocalamus latiflorus Munro were selected as the research materials, and the main nutritional components (amino acids, tannins, triterpenoids, dietary fiber) and flavor compounds of fresh bamboo shoots were analyzed. The results showed that the four selected bamboo shoots were rich in amino acids, and the tastes were mainly delicate, followed by bitter taste. As for the amino acids that express delicate taste, the taste values (TAVs) of Bambusa intermedia Hsueh et Yi, Bambusa changningensis Yi et B. X. Li and Bambusa sinospinosa McClure bamboo shoots were all higher than those of Dendrocalamus latiflorus Munro’s, which were suitable for food as fresh bamboo shoots. The four species of bamboo shoots are relatively close in tannin, triterpenoids, and dietary fiber content. There were great differences in the component of flavor substances. For example, the alcohol substances of Bambusa intermedia Hsueh et Yi bamboo shoots and Dendrocalamus latiflorus Munro bamboo shoots were 36 and 37 kinds, respectively. However, as for Bambusa changningensis Yi et B. X. Li and Bambusa sinospinosa McClure bamboo shoots, the esters were the most, with 27 and 39 kinds respectively. The content of alcohol volatiles in Bambusa intermedia Hsueh et Yi bamboo shoots (25.64%) was 6 times as much as that of Bambusa changningensis Yi et B. X. Li bamboo shoots (4.01%). In the cluster analysis, the result indicated that bamboo shoots of Bambusa changningensis Yi et B. X. Li and Dendrocalamus latiflorus Munro were grouped into one category with similar flavors.