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

中文翻译：

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毛竹笋“ egumi”味的差异：使用化学分析和两种类型的味觉传感器进行的研究

我们进行研究的目的是确定毛竹笋的“ egumi”味道是否因生产地区而异，以及山梨县（种植地北部）附近的竹笋的“ egumi”味道是否有所不同。 。使用常规化学分析方法进行调查，以定量评估不同地区竹笋中高纯酸和草酸的含量和含量。此外，仅使用很少使用的味觉传感器就进行了单独的化学分析不足的定性评估。结果，化学分析表明，在被认为是egumi味的主要成分的两种物质中未鉴定出高纯酸，而在所有样品中均鉴定出草酸。所以，在这项研究中，草酸很可能是造成“蛋黄”味道的原因。此外，使用味觉传感器进行的定性分析表明，“笋味”的味道取决于竹笋的来源。有人认为，在靠近栽培北部的山形县，竹笋的“ egumi”味道比京都和福冈县的笋更浓。