Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
Yunnan Zhuoyi Food Company Limited, Jiangchuan 650032, China.
Food Chem. 2020 Jul 30;319:126564. doi: 10.1016/j.foodchem.2020.126564. Epub 2020 Mar 4.
Zanthoxylum armatum DC Prodr. pericarp (ZAP) is an important spice because of its unique odor and taste. ZAP oil was obtained by supercritical carbon dioxide extraction. To characterize potent odorants in ZAP oil, volatiles were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation. Gas chromatography-mass spectrometry-olfactometry analyses identified a total of 32 odor-active compounds, and their flavor dilution (FD) factors, ranging from 2 to 4096, were measured by aroma extract dilution analysis. To further determine their contributions to the characteristic odor of ZAP oil, 24 odorants with FD factors ≥8 were quantitated, and their odor activity values (OAVs) were calculated. Sixteen compounds with OAVs ≥1 contributed to the characteristic aroma profile of ZAP oil. Linalool had the highest FD factor, concentration and OAV, and its chiral structure was identified as S-(+)-linalool.
花椒果皮（ZAP）是一种重要的香料，因其独特的气味和味道而受到重视。ZAP 油是通过超临界二氧化碳萃取获得的。为了研究 ZAP 油中的潜在气味活性物质，采用顶空固相微萃取和溶剂辅助风味蒸发法对挥发性物质进行了分离。通过气相色谱-质谱-嗅闻分析共鉴定出 32 种具有气味活性的化合物，其风味稀释（FD）因子范围为 2 至 4096，通过香气提取物稀释分析进行了测量。为了进一步确定它们对 ZAP 油特征气味的贡献，对 FD 因子≥8 的 24 种气味物质进行了定量分析，并计算了它们的气味活性值（OAV）。16 种 OAV≥1 的化合物对 ZAP 油的特征香气轮廓有贡献。芳樟醇的 FD 因子、浓度和 OAV 最高，其手性结构被确定为 S-(+)-芳樟醇。
