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: Possibility of using the tips obtained from the “Uradome” of moso bamboo (Phyllostachys pubescens) as a food source

Fig. 4

Comparison of bitterness and umami between bamboo shoots and uradome tips using TS-5000Z. Using the TS-5000Z analyzer, we showed how the taste of the uradome tips compared to that of bamboo shoots when the taste of bamboo shoots from Yuza Town, Yamagata Prefecture was set to 0. The target tastes were bitterness (first taste), bitter taste (aftertaste), umami (first taste), and umami and richness (aftertaste)

Back to article page