Distribution Patterns of Bitterness and Astringency Compounds in Different Tissues and Developmental Stages of Three Sympodial Bamboo Species

Bamboo shoots are valued as traditional vegetables, but their palatability is often compromised by bitter and astringent compounds. The spatial and temporal distribution of these compounds across species, tissues, and developmental stages remains poorly characterized. This study systematically investigated key taste-active compounds (tannins, oxalic acid, flavonoids, cyanide compounds, and free amino acids) in three sympodial bamboo species (<i>Bambusa chungii</i>, <i>Dendrocalamus farinosus</i>, and <i>Bambusa oldhamii</i>). We integrated quantitative chemical analysis of shoots at different emergence stages and tissue parts with descriptive sensory evaluation. The results revealed pronounced, species-specific accumulation patterns. For instance, tannin content increased with shoot emergence in all species, whereas oxalic acid and cyanide showed divergent temporal trends among them. Tissue-specific gradients were also evident for most compounds. Correlation analysis with sensory data indicated distinct associations for each species. Bitterness in <i>D. farinosus</i> was most strongly correlated with oxalic acid, while in <i>B. oldhamii</i>, it was closely linked to tannins and cyanide. In <i>B. chungii</i>, specific amino acids (aspartic acid, histidine) and tannins showed significant correlations with bitterness perception. The perception of astringency involved multiple contributing factors. These findings elucidate the distinct biochemical bases of flavor variation in sympodial bamboos. They provide a scientific rationale for optimizing harvest timing and tissue selection, offering targeted strategies for post-harvest processing to improve edible quality and market value.