Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometrics
Flavor compounds influence consumer acceptance of Zanthoxylum bungeanum Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compound composition are vital for assessing sensory quality and conserving genetic resources. This study identified and characteriz...
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| Language: | English |
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Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525006121 |
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| author | Liping Lu Mengyu Wang Runjie Cui Yanli Zhu Shanshan Liu Ziyi Yin Dandan Gao |
| author_facet | Liping Lu Mengyu Wang Runjie Cui Yanli Zhu Shanshan Liu Ziyi Yin Dandan Gao |
| author_sort | Liping Lu |
| collection | DOAJ |
| description | Flavor compounds influence consumer acceptance of Zanthoxylum bungeanum Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compound composition are vital for assessing sensory quality and conserving genetic resources. This study identified and characterized the key flavor compounds in Z. bungeanum shells (SH) and seeds (SD) from the seven growing regions of Tianshui city, Gansu province, using GC × GC-TOFMS and chemometrics. The flavor compounds identified in Z. bungeanum were in the compound classes of hydrocarbons, heterocyclic compounds, ketones, alcohols, esters, aldehydes and carboxylic acids. Multivariate statistical analysis distinctly differentiated between SH or SD samples from the seven regions. The key differential flavor compounds in SH were isophorone, limonene, 2-butanone and 5-methyl-2-hexanone, and in SD were acetylacetone, camphor, 2-propanamine, 2-butenal, formic acid and 1,2,4-trimethyl-benzene. These findings provide a foundation to promote large-scale cultivation of specific local Z. bungeanum species. |
| format | Article |
| id | doaj-art-274f197d9fc84c67acf82bb173f43fec |
| institution | Matheson Library |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-274f197d9fc84c67acf82bb173f43fec2025-07-13T04:54:55ZengElsevierFood Chemistry: X2590-15752025-07-0129102765Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometricsLiping Lu0Mengyu Wang1Runjie Cui2Yanli Zhu3Shanshan Liu4Ziyi Yin5Dandan Gao6China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, PR China; School of Life Sciences and Engineering, Northwest Minzu University, Lanzhou 730030, PR ChinaSchool of Life Sciences and Engineering, Northwest Minzu University, Lanzhou 730030, PR ChinaSchool of Life Sciences and Engineering, Northwest Minzu University, Lanzhou 730030, PR ChinaChina-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, PR China; School of Life Sciences and Engineering, Northwest Minzu University, Lanzhou 730030, PR ChinaSchool of Life Sciences and Engineering, Northwest Minzu University, Lanzhou 730030, PR ChinaSchool of Life Sciences and Engineering, Northwest Minzu University, Lanzhou 730030, PR ChinaChina-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, PR China; School of Life Sciences and Engineering, Northwest Minzu University, Lanzhou 730030, PR China; Corresponding author at: China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, PR China.Flavor compounds influence consumer acceptance of Zanthoxylum bungeanum Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compound composition are vital for assessing sensory quality and conserving genetic resources. This study identified and characterized the key flavor compounds in Z. bungeanum shells (SH) and seeds (SD) from the seven growing regions of Tianshui city, Gansu province, using GC × GC-TOFMS and chemometrics. The flavor compounds identified in Z. bungeanum were in the compound classes of hydrocarbons, heterocyclic compounds, ketones, alcohols, esters, aldehydes and carboxylic acids. Multivariate statistical analysis distinctly differentiated between SH or SD samples from the seven regions. The key differential flavor compounds in SH were isophorone, limonene, 2-butanone and 5-methyl-2-hexanone, and in SD were acetylacetone, camphor, 2-propanamine, 2-butenal, formic acid and 1,2,4-trimethyl-benzene. These findings provide a foundation to promote large-scale cultivation of specific local Z. bungeanum species.http://www.sciencedirect.com/science/article/pii/S2590157525006121Flavor compoundsZanthoxylum bungeanumGC × GC-TOFMSChemometrics |
| spellingShingle | Liping Lu Mengyu Wang Runjie Cui Yanli Zhu Shanshan Liu Ziyi Yin Dandan Gao Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometrics Food Chemistry: X Flavor compounds Zanthoxylum bungeanum GC × GC-TOFMS Chemometrics |
| title | Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometrics |
| title_full | Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometrics |
| title_fullStr | Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometrics |
| title_full_unstemmed | Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometrics |
| title_short | Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometrics |
| title_sort | discrimination and characterization analysis of key flavor compounds from tianshui zanthoxylum bungeanum shells and seeds by gc gc tofms and chemometrics |
| topic | Flavor compounds Zanthoxylum bungeanum GC × GC-TOFMS Chemometrics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525006121 |
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