Fig. 2From: Differences in the “egumi” taste of moso-bamboo shoots: research using chemical analysis and two types of taste sensorsChromatogram of the three selected samples and homogentisic acid. Chromatogram of the methanol extracts of the three selected samples and of homogentisic acid for comparison. The substance corresponding to the number assigned to each peak is indicated in the legend. No peaks identical to the homogentisic acid peak were detected in the samplesBack to article page