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Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil.
J Agric Food Chem. 2020 Jun 10; 68(23):6403-6411.JA

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, β-myrcene, β-ocimene, limonene, and linalool. Then, the aroma profiles of HCPO and HYPO were successfully simulated through aroma recombination models. Omission tests suggested that β-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.

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Authors+Show Affiliations

Sun J
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.
Sun B
Beijing Advanced Innovation Center for Food Nutrition and Human Health, 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.
Ren F
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.
Chen H
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
Zhang N
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
Zhang Y
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.

MeSH

Flavoring AgentsGas Chromatography-Mass SpectrometryOdorantsOils, VolatileOlfactometryPlant OilsVolatile Organic CompoundsZanthoxylum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32423215

Citation

Sun, Jie, et al. "Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum Bungeanum) Oil." Journal of Agricultural and Food Chemistry, vol. 68, no. 23, 2020, pp. 6403-6411.
Sun J, Sun B, Ren F, et al. Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil. J Agric Food Chem. 2020;68(23):6403-6411.
Sun, J., Sun, B., Ren, F., Chen, H., Zhang, N., & Zhang, Y. (2020). Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil. Journal of Agricultural and Food Chemistry, 68(23), 6403-6411. https://doi.org/10.1021/acs.jafc.0c02026
Sun J, et al. Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum Bungeanum) Oil. J Agric Food Chem. 2020 Jun 10;68(23):6403-6411. PubMed PMID: 32423215.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil. AU - Sun,Jie, AU - Sun,Baoguo, AU - Ren,Fazheng, AU - Chen,Haitao, AU - Zhang,Ning, AU - Zhang,Yuyu, Y1 - 2020/05/28/ PY - 2020/5/20/pubmed PY - 2021/1/12/medline PY - 2020/5/20/entrez KW - aroma extract dilution analysis KW - aroma recombination and omission KW - chirality KW - odor activity value KW - pepper (Zanthoxylum bungeanum Maxim.) oil SP - 6403 EP - 6411 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 68 IS - 23 N2 - 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, β-myrcene, β-ocimene, limonene, and linalool. Then, the aroma profiles of HCPO and HYPO were successfully simulated through aroma recombination models. Omission tests suggested that β-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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/32423215/Characterization_of_Key_Odorants_in_Hanyuan_and_Hancheng_Fried_Pepper__Zanthoxylum_bungeanum__Oil_ DB - PRIME DP - Unbound Medicine ER -