Furusawa, Yuka published the artcilePossibility of using the tips obtained from the “Uradome” of moso bamboo (Phyllostachys pubescens) as a food source, COA of Formula: C5H11NO2S, the publication is Journal of Wood Science (2022), 68(1), 23, database is CAplus.
In the cultivation of bamboo shoots in snow-covered areas, uradome is known to prevent snow damage. Although tips can be obtained by uradome, these are currently considered unutilized. Like bamboo shoots, uradome has the potential to be a source of food. Therefore, to explore the possibility of using uradome tips as food, we evaluated their egumi and umami taste, investigated the free amino acid content, and compared these parameters with those of bamboo shoots. The results showed that the egumi taste of uradome tips was weaker than that of bamboo shoots. The umami taste at first taste was weaker than that of bamboo shoots, while the umami and richness that remained after swallowing was stronger than that of bamboo shoots. The presence of a total of 18 free amino acids was evaluated in the uradome tips and bamboo shoots, and 17 free amino acids were detected in the samples, with cystine being the exception. Eleven of these free amino acids were found to be more abundant in the uradome tips. In addition, eight of the nine essential amino acids (excluding tryptophan) were found in the uradome tips and were in approx. the same amounts as in the bamboo shoots. Furthermore, leucine, a commonly known branched-chain amino acid, was present only in the uradome tips. Overall, the results suggest that uradome tips could be used as a food source.
Journal of Wood Science published new progress about 63-68-3. 63-68-3 belongs to catalysis-chemistry, auxiliary class Natural product, name is (S)-2-Amino-4-(methylthio)butanoic acid, and the molecular formula is C5H11NO2S, COA of Formula: C5H11NO2S.
Referemce:
https://courses.lumenlearning.com/boundless-chemistry/chapter/catalysis/,
Catalysis – Wikipedia