Skip to main content
Journal of Wood Science

Official Journal of the Japan Wood Research Society

Fig. 4 | Journal of Wood Science

Fig. 4

From: Differences in the “egumi” taste of moso-bamboo shoots: research using chemical analysis and two types of taste sensors

Fig. 4

Trend in oxalic acid taste and plot of bamboo shoot taste. A principal component analysis was performed on the oxalic acid solutions measured using αASTREE and the taste analysis results of the samples from each region, and the scores of the first and second principal components of each region are shown graphically. Right arrow indicates the direction of increasing oxalic taste. Bamboo shoots from outside Yamagata Prefecture show low oxalic acidity, while those from within the prefecture show high oxalic acidity

Back to article page