Effects of Moso bamboo tubes on color, aroma, physicochemical properties and composition of bitter buckwheat liquor

Abstract

Abstract Bamboo tube liquor (BTL) represents a traditional Chinese alcoholic beverage. Although BTL has a long history of folk consumption, the specific compounds that migrate from Moso bamboo into bitter buckwheat liquor (BBL), its effects on liquor quality, and the key chemical markers that characterize BTL remain poorly understood. This study investigated the changes in color, aroma, alcohol and sugar content, physicochemical properties, and chemical composition of BTL after two months of sealed storage in fresh Moso bamboo tubes. The results showed that the color of BTL turned yellow; the pungent odor of NO₂ was significantly reduced; the total sugar content increased from 0.662 to 0.783%; the phenolic content increased to 0.118 g/kg; and the alcohol content decreased to 22.5%. A total of fifty-three new compounds were identified, including those with antioxidant, antibacterial, anti-inflammatory, anti-tumor, and cardiovascular protective effects. These findings confirm the nutritional value and health potential of BTL. This study highlights the unique aging advantages of bamboo tube packaging, offers a scientific basis for its application in functional liquor production, and suggests new directions for the high-value utilization of Moso bamboo.