Differences in the “egumi” taste of moso-bamboo shoots: research using chemical analysis and two types of taste sensors

Abstract We conducted our research with the aim of determining whether “egumi” taste moso-bamboo shoots differs depending on production area and how bamboo from Yamagata Prefecture, which is near northern limit cultivation, differs. The investigation was using conventional chemical analysis methods to quantitatively evaluate presence content homogentisic acid oxalic in different regions. In addition, qualitative evaluation, for alone insufficient, sensors, have rarely been used. As a result, showed that not identified among two substances considered be major components egumi taste, while all samples. Therefore, it highly likely responsible this study. sensors revealed there difference origin shoot. It suggested had stronger than those Kyoto Fukuoka Prefectures.