| Title: | Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil |
| Author(s): | Sun J; Sun B; Ren F; Chen H; Zhang N; Zhang Y; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Fried pepper (Zanthoxylum bungeanum Maxim.) oil has been widely used in traditional Chinese cuisine and has recently become increasingly popular in food manufacturing. Thus, the aroma profiles of Hancheng pepper oil (HCPO) and Hanyuan pepper oil (HYPO) from two regions were investigated by aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Results from AEDA showed that more aroma compounds with flavor dilution factors >/=9 were detected in HCPO than in HYPO. The odor activity values (OAVs) revealed 28 odorants with OAVs >/=1 in HCPO or HYPO. High OAVs were in particular obtained for 1,8-cineole, (E)-2-heptenal, beta-myrcene, beta-ocimene, limonene, and linalool. Then, the aroma profiles of HCPO and HYPO were successfully simulated through aroma recombination models. Omission tests suggested that beta-phellandrene, p-cymene, acetic acid octyl ester, octanal, citronellol, and sabinene played key roles in aroma differences between HCPO and HYPO. In addition, varying enantiomeric ratios of linalool (floral) and limonene (citrus-like and lemon-like) in HCPO and HYPO were observed by chiral GC-MS, and the odor impressions of limonene and linalool were in good agreement with the odor descriptions of S-(-)-limonene and S-(+)-linalool" |
| Keywords: | "Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Odorants/analysis Oils, Volatile/chemistry Olfactometry Plant Oils/*chemistry Volatile Organic Compounds/chemistry Zanthoxylum/*chemistry aroma extract dilution analysis aroma recombination;" |
| Notes: | "MedlineSun, Jie Sun, Baoguo Ren, Fazheng Chen, Haitao Zhang, Ning Zhang, Yuyu eng 2020/05/20 J Agric Food Chem. 2020 Jun 10; 68(23):6403-6411. doi: 10.1021/acs.jafc.0c02026. Epub 2020 May 28" |
