Identification of odorous constituents of bamboo during thermal treatment

被引：26

作者：

Huang, Yuxiang ^{[1
]}

Zhang, Yamei ^{[1
]}

Qi, Yue ^{[1
]}

Yu, Yanglun ^{[1
]}

Yu, Wenji ^{[1
]}

机构：

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

来源：

CONSTRUCTION AND BUILDING MATERIALS | 2019年 / 203卷

基金：

中国国家自然科学基金;

关键词：

Bamboo; Odor; Volatile organic compounds; Heat treatment; GAS CHROMATOGRAPHY-OLFACTOMETRY; SOLID-PHASE MICROEXTRACTION; ACTIVE COMPOUNDS; MECHANICAL-PROPERTIES; MASS SPECTROMETRY; ESSENTIAL OILS; HEAT-TREATMENT; WOOD; COMPONENTS; FORMALDEHYDE;

D O I：

10.1016/j.conbuildmat.2019.01.054

中图分类号：

TU [建筑科学];

学科分类号：

0813 ;

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.

引用

页码：104 / 110

页数：7

共 31 条

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