The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper ( DC.) in Southwest China.

In this study, the quality indexes and sensory evaluation of DC. from the main production areas in Southwest China were analyzed. Further, correlation analysis (CRA), principal component analysis (PCA) and cluster analysis (CA) were used to comprehensively evaluate the quality characteristics of . The results showed that the sensory indexes and physicochemical indexes of were significantly correlated. Five principal component factors were extracted from 12 indexes by PCA, and a comprehensive evaluation model of quality was established with . On this basis, 21 producing areas were grouped into 4 groups and 3 groups by Q-type CA, respectively. R-type CA showed that the content of hydroxyl-sanshools, linalool content and b* value were the quality characteristic indexes of in Southwest China. This work provided an important theory and practice reference for quality evaluation and in-depth product development.