Li Jianlong, Zhang Yu, Cui Qiang, Zhang Zhiqing, Hou Xiaoyan
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Foods. 2025 May 4;14(9):1624. doi: 10.3390/foods14091624.
Maxim. (huajiao) and DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oils are liquid condiments with unique flavors extracted from the pericarps of huajiao and tengjiao. To investigate the volatile profiles of the two different fried pepper oils, solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was employed. The results revealed that D-limonene, linalyl acetate, linalool, myrcene, and ocimene significantly contributed to the overall flavor of huajiao oils. In addition, linalool, D-limonene, sabinene, myrcene, and linalyl acetate were identified as the main odorants in tengjiao oils. Finally, a characteristic chromatogram for the volatile compounds of each oil was established through the Similarity Evaluation System for the Chromatographic Fingerprint of Traditional Chinese Medicine, and the similarity thresholds of huajiao oils and tengjiao oils were 0.984 and 0.998, respectively. Linalool, sabinene, and linalyl acetate were markers for distinguishing between ZAOV samples and ZAOC samples. And germacrene D, linalool, sabinene, linalyl acetate, and β-myrcene were markers for distinguishing ZBOV samples from ZBOC samples.
花椒（huajiao）和藤椒（tengjiao），也被称为四川花椒，因其独特的香气和味道而成为一种受欢迎的香料。花椒油是从花椒和藤椒的果皮中提取的具有独特风味的液体调味品。为了研究两种不同花椒油的挥发性成分，采用了固相微萃取（SPME）结合气相色谱 - 质谱联用（GC - MS）的方法。结果表明，D - 柠檬烯、乙酸芳樟酯、芳樟醇、月桂烯和罗勒烯对花椒油的整体风味有显著贡献。此外，芳樟醇、D - 柠檬烯、桧烯、月桂烯和乙酸芳樟酯被确定为藤椒油中的主要气味成分。最后，通过中药色谱指纹图谱相似度评价系统建立了每种油挥发性化合物的特征色谱图，花椒油和藤椒油的相似度阈值分别为0.984和0.998。芳樟醇、桧烯和乙酸芳樟酯是区分ZAOV样品和ZAOC样品的标志物。而吉马烯D、芳樟醇、桧烯、乙酸芳樟酯和β - 月桂烯是区分ZBOV样品和ZBOC样品的标志物。
