Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim)

Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim)

Sichuan pepper is known for its unique aroma and tingling, numbing sensation, making it a key ingredient in Sichuan cuisine. This study explored the effect of harvest periods on the quality of Sichuan pepper at five selected harvest periods (LSA (early harvest), LSB, LSC, LSD, and LSE (late harvest)...

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Bibliographic Details
Main Authors: Lian He, Yuwen Yi, Hongfeng Jia, Chengjian Xu, Mingfeng Qiao, Xuemei Cai, Sze Ying Leong, Nallammai Singaram, Sook Wah Chan, Hua Peng
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
Sichuan pepper
24 solar terms
harvest periods
physicochemical properties
flavour characteristics
Online Access:https://www.mdpi.com/2304-8158/14/7/1155
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