| Title: | Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils |
| Author(s): | Ni R; Yan H; Tian H; Zhan P; Zhang Y; |
| Address: | "College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China. Food College of Shihezi University, Shihezi 832000, China. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China; Food College of Shihezi University, Shihezi 832000, China. Electronic address: thl0993@sina.com. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China. Electronic address: zhanping0993@126.com. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China" |
| DOI: | 10.1016/j.foodchem.2021.131984 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Fried huajiao oil (FHO) samples prepared with red or green huajiao are widely applied in different Chinese cuisines due to their own aroma characteristics. To investigate their different aroma profiles, 2 red and 3 green FHOs were analyzed by quantitative descriptive sensory analysis (QDA) and gas chromatography-olfactometry/aroma intensity (GC-O/AI). QDA results showed a distinct difference among FHOs in terms of all sensory attributes. Thirty odorants with high OAVs and AIs were screened from 5 FHOs, among which beta-myrcene, (E)-2-heptenal, limonene, alpha-terpineol and p-cymene were the major characteristic compounds of FHOs. In addition, through orthogonal partial least square discriminate analysis (OPLS-DA), linalool, linalyl acetate, and 1,8-cineole were considered as the volatile markers for classification of FHOs with red and green huajiao. Thereafter, aroma recombination and omission tests were performed to characterize the key aroma compounds of red and green FHOs" |
| Keywords: | "Gas Chromatography-Mass Spectrometry Odorants/analysis *Oils, Volatile Olfactometry *Volatile Organic Compounds/analysis *Zanthoxylum Aroma intensity (AI) Aroma recombination and omission Fried huajiao oil (FHO) Odor activity values (OAV) Orthogonal parti;" |
| Notes: | "MedlineNi, Ruijie Yan, Haiyan Tian, Honglei Zhan, Ping Zhang, Yuyu eng England 2022/01/08 Food Chem. 2022 May 30; 377:131984. doi: 10.1016/j.foodchem.2021.131984. Epub 2021 Dec 31" |
