## 3 Results and Discussion
### Composition of VFCs  
The GC-MS histogram of the flavor of bamboo shoots and bamboo shoots soaking solution are shown in Figure 3. From the results of GC-MS analysis, 115 major volatile compounds in bamboo shoots and 56 in bamboo shoots soaking solution are identified. Only 65 volatile compounds meet the odor threshold, as can be seen in Table S1. A total of 42 VFCs were detected in BS1, including esters (13 components), aldehydes (11 components), acid (1 component) and ketone (1 component); a total of 44 kinds of VFCs were detected in BS2. Alcohols, acids and ketones increased significantly (\(p<0.05\)). The content of alcohols accounted for the largest proportion (30%), and types of esters and aldehydes decreased; VFCs contained in BS3 are slightly reduced (39 components), which are mainly reflected in alcohol compounds. Compared with unfermented bamboo shoots (BS2), BS3 reduces 4 types of alcohol compounds; The total VFCs are on the rise in BS4 (46 components), due to the activity of microbial fermentation, various compounds are increased [18]. After steam sterilization, the structure of bamboo shoots' VFCs changes significantly. When esters, alcohols, acids and ketones are all reduced, aldehyde compounds  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Samples** & **Flavor** & **Color** & **Taste** & **Histomorphology** \\ \hline BS1 & 4.2 \(\pm\) 0.45 \({}^{\text{A}}\) & 4.6 \(\pm\) 0.55 \({}^{\text{A}}\) & 4.4 \(\pm\) 0.55 \({}^{\text{A}}\) & 4.5 \(\pm\) 0.58 \({}^{\text{A}}\) \\ BS2 & 2.0 \(\pm\) 0.71 \({}^{\text{C}}\) & 2.3 \(\pm\) 1.22 \({}^{\text{B}}\) & 2.6 \(\pm\) 0.55 \({}^{\text{B}}\) & 2.0 \(\pm\) 0.82 \({}^{\text{B}}\) \\ BS3 & 2.4 \(\pm\) 0.55 \({}^{\text{BC}}\) & 2.4 \(\pm\) 0.89 \({}^{\text{B}}\) & 3.6 \(\pm\) 0.55 \({}^{\text{A}}\) & 2.3 \(\pm\) 0.50 \({}^{\text{B}}\) \\ BS4 & 4.6 \(\pm\) 0.55 \({}^{\text{A}}\) & 2.6 \(\pm\) 0.55 \({}^{\text{B}}\) & 4.4 \(\pm\) 0.89 \({}^{\text{A}}\) & 2.5 \(\pm\) 0.58 \({}^{\text{B}}\) \\ BS5 & 3.0 \(\pm\) 0.71 \({}^{\text{B}}\) & 2.6 \(\pm\) 0.55 \({}^{\text{B}}\) & 3.8 \(\pm\) 0.84 \({}^{\text{A}}\) & 3.0 \(\pm\) 0.82 \({}^{\text{B}}\) \\ BSJ3 & 1.8 \(\pm\) 0.45 \({}^{\text{b}}\) & 1.6 \(\pm\) 0.55 \({}^{\text{b}}\) & 1.2 \(\pm\) 0.45 \({}^{\text{b}}\) & 1.0 \(\pm\) 0.82 \({}^{\text{b}}\) \\ BS4 & 2.8 \(\pm\) 0.45 \({}^{\text{a}}\) & 1.4 \(\pm\) 0.55 \({}^{\text{b}}\) & 1.6 \(\pm\) 0.55 \({}^{\text{b}}\) & 1.5 \(\pm\) 0.58 \({}^{\text{b}}\) \\ BS5 & 3.4 \(\pm\) 0.55 \({}^{\text{a}}\) & 2.8 \(\pm\) 0.84 \({}^{\text{a}}\) & 4.0 \(\pm\) 0.71 \({}^{\text{a}}\) & 2.5 \(\pm\) 0.58 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} \({}^{\text{A,B,C,A,b}}\) indicate significant differences (\(p<0.05\)).  
\end{table}
Table 1: Sensory characteristics analysis of samples.  
slightly increase. In the bamboo shoots soaking solution samples, there are few VFCs and no obvious changes; 44 kinds of VFCs were detected in BSJ5, including 3 esters, 5 alcohols, 5 acids, 3 aldehydes, 10 species of ketones and 18 other alkane compounds, indicating that when the bamboo shoots are heat-treated during the sterilization process, BS5 produces a special flavor because of the chemical reaction.