Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques
This study investigated aroma changes in Hui Li red Sichuan pepper across five different harvesting times within their typical optimum period based on 24 traditional solar terms, employing sensory evaluation, electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) combined wi...
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/13/2285 |
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| author | Lian He Sook Wah Chan Sze Ying Leong Mingyi Guo Zhiyong Hou Xiangbo Xu Nallammai Singaram Dan Lin Xing Qiao Lin Wang Huachang Wu Zongyuan Lu |
| author_facet | Lian He Sook Wah Chan Sze Ying Leong Mingyi Guo Zhiyong Hou Xiangbo Xu Nallammai Singaram Dan Lin Xing Qiao Lin Wang Huachang Wu Zongyuan Lu |
| author_sort | Lian He |
| collection | DOAJ |
| description | This study investigated aroma changes in Hui Li red Sichuan pepper across five different harvesting times within their typical optimum period based on 24 traditional solar terms, employing sensory evaluation, electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odour activity value (ROAV) and partial least squares discriminant analysis (PLS-DA). Sensory analysis indicated that peppers were characterised by green, citrus, minty, sweet, woody, and peppery numbing aroma attributes. E-nose revealed the greatest aroma difference in peppers occurred between the early and late optimum harvest stages. GC-IMS identified 71 volatile compounds, with esters being the most abundant. Six key compounds identified were crucial for distinguishing peppers harvested at different times. Findings provided a valuable contribution to decide the optimal harvest window for Hui Li red Sichuan peppers, maximising their applications in the seasoning industry. |
| format | Article |
| id | doaj-art-3304f93fdada43f7880f37bfacfd9fb0 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-3304f93fdada43f7880f37bfacfd9fb02025-08-20T02:35:50ZengMDPI AGFoods2304-81582025-06-011413228510.3390/foods14132285Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS TechniquesLian He0Sook Wah Chan1Sze Ying Leong2Mingyi Guo3Zhiyong Hou4Xiangbo Xu5Nallammai Singaram6Dan Lin7Xing Qiao8Lin Wang9Huachang Wu10Zongyuan Lu11Cuisine Science Key Laboratory of Sichuan Province, College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, ChinaSchool of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, Subang Jaya 47500, Selangor, MalaysiaSchool of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, Subang Jaya 47500, Selangor, MalaysiaCuisine Science Key Laboratory of Sichuan Province, College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, ChinaCuisine Science Key Laboratory of Sichuan Province, College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, ChinaCuisine Science Key Laboratory of Sichuan Province, College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, ChinaSchool of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, Subang Jaya 47500, Selangor, MalaysiaCuisine Science Key Laboratory of Sichuan Province, College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, ChinaCuisine Science Key Laboratory of Sichuan Province, College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, ChinaCuisine Science Key Laboratory of Sichuan Province, College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, ChinaCuisine Science Key Laboratory of Sichuan Province, College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, ChinaHerbal Health Research Institute, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, ChinaThis study investigated aroma changes in Hui Li red Sichuan pepper across five different harvesting times within their typical optimum period based on 24 traditional solar terms, employing sensory evaluation, electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odour activity value (ROAV) and partial least squares discriminant analysis (PLS-DA). Sensory analysis indicated that peppers were characterised by green, citrus, minty, sweet, woody, and peppery numbing aroma attributes. E-nose revealed the greatest aroma difference in peppers occurred between the early and late optimum harvest stages. GC-IMS identified 71 volatile compounds, with esters being the most abundant. Six key compounds identified were crucial for distinguishing peppers harvested at different times. Findings provided a valuable contribution to decide the optimal harvest window for Hui Li red Sichuan peppers, maximising their applications in the seasoning industry.https://www.mdpi.com/2304-8158/14/13/2285Sichuan peppersensory analysiselectronic nosegas chromatography-ion mobility spectrometrymultivariate statistical analysisPLS-DA |
| spellingShingle | Lian He Sook Wah Chan Sze Ying Leong Mingyi Guo Zhiyong Hou Xiangbo Xu Nallammai Singaram Dan Lin Xing Qiao Lin Wang Huachang Wu Zongyuan Lu Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques Foods Sichuan pepper sensory analysis electronic nose gas chromatography-ion mobility spectrometry multivariate statistical analysis PLS-DA |
| title | Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques |
| title_full | Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques |
| title_fullStr | Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques |
| title_full_unstemmed | Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques |
| title_short | Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques |
| title_sort | understanding the aroma profiles of hui li red sichuan pepper i zanthoxylum bungeanum i maxim across harvesting periods using sensory evaluation e nose and gc ims techniques |
| topic | Sichuan pepper sensory analysis electronic nose gas chromatography-ion mobility spectrometry multivariate statistical analysis PLS-DA |
| url | https://www.mdpi.com/2304-8158/14/13/2285 |
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