Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and Chemometrics
<i>Zanthoxylum bungeanum</i> Maxim. (huajiao) and <i>Zanthoxylum armatum</i> DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oils are liquid condiments with unique flavors extracted from the pericarps of huaji...
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2025-05-01
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| author | Jianlong Li Yu Zhang Qiang Cui Zhiqing Zhang Xiaoyan Hou |
| author_facet | Jianlong Li Yu Zhang Qiang Cui Zhiqing Zhang Xiaoyan Hou |
| author_sort | Jianlong Li |
| collection | DOAJ |
| description | <i>Zanthoxylum bungeanum</i> Maxim. (huajiao) and <i>Zanthoxylum armatum</i> DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oils are liquid condiments with unique flavors extracted from the pericarps of huajiao and tengjiao. To investigate the volatile profiles of the two different fried pepper oils, solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was employed. The results revealed that D-limonene, linalyl acetate, linalool, myrcene, and ocimene significantly contributed to the overall flavor of huajiao oils. In addition, linalool, D-limonene, sabinene, myrcene, and linalyl acetate were identified as the main odorants in tengjiao oils. Finally, a characteristic chromatogram for the volatile compounds of each oil was established through the Similarity Evaluation System for the Chromatographic Fingerprint of Traditional Chinese Medicine, and the similarity thresholds of huajiao oils and tengjiao oils were 0.984 and 0.998, respectively. Linalool, sabinene, and linalyl acetate were markers for distinguishing between ZAOV samples and ZAOC samples. And germacrene D, linalool, sabinene, linalyl acetate, and β-myrcene were markers for distinguishing ZBOV samples from ZBOC samples. |
| format | Article |
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| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-549bb6a5afa543b1ac3d172fb0b35b7f2025-08-20T02:58:47ZengMDPI AGFoods2304-81582025-05-01149162410.3390/foods14091624Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and ChemometricsJianlong Li0Yu Zhang1Qiang Cui2Zhiqing Zhang3Xiaoyan Hou4College of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, China<i>Zanthoxylum bungeanum</i> Maxim. (huajiao) and <i>Zanthoxylum armatum</i> DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oils are liquid condiments with unique flavors extracted from the pericarps of huajiao and tengjiao. To investigate the volatile profiles of the two different fried pepper oils, solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was employed. The results revealed that D-limonene, linalyl acetate, linalool, myrcene, and ocimene significantly contributed to the overall flavor of huajiao oils. In addition, linalool, D-limonene, sabinene, myrcene, and linalyl acetate were identified as the main odorants in tengjiao oils. Finally, a characteristic chromatogram for the volatile compounds of each oil was established through the Similarity Evaluation System for the Chromatographic Fingerprint of Traditional Chinese Medicine, and the similarity thresholds of huajiao oils and tengjiao oils were 0.984 and 0.998, respectively. Linalool, sabinene, and linalyl acetate were markers for distinguishing between ZAOV samples and ZAOC samples. And germacrene D, linalool, sabinene, linalyl acetate, and β-myrcene were markers for distinguishing ZBOV samples from ZBOC samples.https://www.mdpi.com/2304-8158/14/9/1624<i>Zanthoxylum bungeanum</i> Maxim.<i>Zanthoxylum armatum</i> DC.fried pepper oilsvolatile profilesSimilarity Evaluation System for the Chromatographic Fingerprint of Traditional Chinese Medicine |
| spellingShingle | Jianlong Li Yu Zhang Qiang Cui Zhiqing Zhang Xiaoyan Hou Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and Chemometrics Foods <i>Zanthoxylum bungeanum</i> Maxim. <i>Zanthoxylum armatum</i> DC. fried pepper oils volatile profiles Similarity Evaluation System for the Chromatographic Fingerprint of Traditional Chinese Medicine |
| title | Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and Chemometrics |
| title_full | Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and Chemometrics |
| title_fullStr | Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and Chemometrics |
| title_full_unstemmed | Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and Chemometrics |
| title_short | Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and Chemometrics |
| title_sort | quality control of fried pepper oils based on gc ms fingerprints and chemometrics |
| topic | <i>Zanthoxylum bungeanum</i> Maxim. <i>Zanthoxylum armatum</i> DC. fried pepper oils volatile profiles Similarity Evaluation System for the Chromatographic Fingerprint of Traditional Chinese Medicine |
| url | https://www.mdpi.com/2304-8158/14/9/1624 |
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