Why do bamboo shoots have a very unpleasant smell

The unpleasant odor of bamboo shoots mainly comes from substances such as sulfur-containing compounds and oxalic acid, which are more pronounced in fresh bamboo shoots. The special odor of bamboo shoots is related to factors such as variety differences, freshness, and processing methods, and can be effectively reduced through appropriate treatment. The sulfur-containing amino acids in bamboo shoots can decompose and produce volatile substances such as hydrogen sulfide during cutting or heating, which is a source of odor similar to that of rotten eggs. Different varieties of bamboo shoots have significant differences in the content of sulfur-containing compounds, and the odor of bamboo shoots is usually more pronounced than that of green bamboo shoots. Fresh bamboo shoots have strong respiration after harvesting and continue to produce stimulating metabolites. If the storage environment temperature is too high, this process will be accelerated. Some populations have a higher sensitivity to the odor of bamboo shoots, which may be related to differences in olfactory receptor genes. insufficient blanching of bamboo shoots can cause calcium oxalate crystals to irritate the oral mucosa and exacerbate discomfort. Some special varieties, such as bitter bamboo shoots, contain alkaloids that can present a distinct bitter taste. The oxidation reaction that occurs when bamboo shoots come into contact with metal utensils may also produce odors.

It is recommended to immediately soak fresh bamboo shoots in clean water after peeling them. A small amount of salt or vinegar can be added to the water to help remove odors. Before cooking, it is necessary to thoroughly blanch for 5-8 minutes to decompose most sulfur-containing compounds. Paired with spices such as ginger and garlic, it can effectively neutralize special odors. People with weak gastrointestinal function should control their food intake and avoid eating on an empty stomach. When choosing, choose bamboo shoots with fresh incisions and no obvious fermentation odor. Bamboo shoots harvested in spring usually have a lighter odor than those harvested in winter.