Characterization of physicochemical properties and flavor profiles of fermented Chinese bamboo shoots (suansun) from Liuzhou and Guilin

Abstract

Suansun is a traditional fermented vegetable with unique regional characteristics. This study aimed to explore the similarities and differences in the flavors and textures of 16 commercially available suansun from Liuzhou and Guilin. Suansun from two regions exhibited many similarities. The ranges for pH and sugar content in suansun were 3.32–4.37 and 0.02–0.12 g/100g, respectively. Glutamic and alanine were the primary flavor-imparting amino acids found in suansun. A total of 74 volatile compounds were identified. P-cresol and 1-octen-3-ol were found to be the main characteristic odorants of suansun. However, there were also some differences for suansun from two regions. Titratable acidity (0.97–5.10 g/100g) and hardness (59.47–181.39 g) varied with different samples. Notably, the concentration of p-cresol in Liuzhou suansun was higher, resulting in a stronger acidic and pungent flavor. Whereas Guilin suansun contained more alcohols and esters, resulting in a stronger fruity flavor. The comparative analysis of the suansun properties would help to improve the understanding of the flavor spectrum of suansun.