Fermented bamboo shoot is a traditional salt-free fermented vegetable product, which has been widely used as cooking ingredient in southern China. This paper intends to evaluate the changes of bacterial diversity and volatile organic compounds (VOCs) in bamboo shoots during fermentation. FT-IR spectra confirmed the significant original difference in transmittance between fresh and fermented bamboo shoots. Four VOCs in fresh bamboo shoots, namely α-gurjunene, p-cresol, methoxyphenyloxime, hexanal, were retained after fermentation. At the same t...
