Yang Xiaogen
Research and Development, Givaudan Flavors Corporation, 1199 Edison Drive, Cincinnati, Ohio 45216, USA.
J Agric Food Chem. 2008 Mar 12;56(5):1689-96. doi: 10.1021/jf0728101. Epub 2008 Feb 14.
Huajiao denotes the fruits of various species of Zanthoxylum in the plant family Rutaceare used for cooking. The two most commercially popular species are bungeanum (red huajiao) and schinifolium (green huajiao). Fresh huajiao has a very high content of essential oil, up to 11%, which is described as having fresh, spicy, floral, cooling, and green aroma notes. A comprehensive analysis of the essential oils by GC-MS using advanced peak deconvolution and data processing software, revealed many overlapping components. A total of 120 aroma compounds for each species has been found. In the essential oils, linalyl acetate (15%), linalool (13%), and limonene (12%) are the major components of red huajiao, whereas linalool (29%), limonene (14%), and sabinene (13%) are the major components of green huajiao. For estimation of the aroma contribution of individual components, a new concept, "aroma character impact value" (ACI), is introduced as the percentage of the ratio of the concentration of an aroma component to its odor threshold value. Despite the differences in major components, both species have six common compounds of top aroma character impact: linalool, alpha-terpineol, myrcene, 1,8-cineole, limonene, and geraniol. The tingling sensation of huajiao is caused mainly by the alkylamide hydroxy-alpha-sanshool. The tingling compound decomposes easily under hydrolytic conditions or under UV light.
花椒指芸香科花椒属多种植物的果实，用于烹饪。在商业上最受欢迎的两个品种是花椒（红花椒）和竹叶花椒（青花椒）。新鲜花椒的精油含量非常高，可达11%，其具有清新、辛辣、花香、清凉和青香的香气特征。使用先进的峰去卷积和数据处理软件通过气相色谱-质谱联用仪对精油进行综合分析，发现了许多重叠成分。每个品种共发现了120种香气化合物。在红花椒精油中，乙酸芳樟酯（15%）、芳樟醇（13%）和柠檬烯（12%）是主要成分，而在青花椒精油中，芳樟醇（29%）、柠檬烯（14%）和桧烯（13%）是主要成分。为了评估单个成分的香气贡献，引入了一个新概念“香气特征影响值”（ACI），即香气成分浓度与其气味阈值之比的百分比。尽管主要成分存在差异，但两个品种都有六种具有顶级香气特征影响的常见化合物：芳樟醇、α-松油醇、月桂烯、1,8-桉叶素、柠檬烯和香叶醇。花椒的刺痛感主要由烷基酰胺羟基-α-山椒素引起。这种刺痛化合物在水解条件下或紫外光下容易分解。
