Zhang Jian-Guo, Wu Hao-Xiang, Zhang Ai, Thakur Kiran, Hu Fei, Wei Zhao-Jun
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Specialty Food Nutrition and Health Innovation Team of Ningxia Hui Autonomous Region, North Minzu University, Yinchuan 750021, China.
Food Chem. 2025 Jul 5;492(Pt 2):145425. doi: 10.1016/j.foodchem.2025.145425.
This study compared the effects of ultrasound-assisted extraction (UE), Soxhlet extraction (SE), and steam distillation (SD) on volatile organic compounds (VOCs) and flavor profiles of Piper nigrum L. varieties (Vietnamese pepper, VP; Kampot pepper, KP; Dapo pepper, DP). Using electronic nose, GC-MS, and UPLC analyses, UE showed superior retention of VOC diversity and aromatic complexity, while SE maximized piperine retention (e.g., 4551.35 mg/100 g in VP). SD reduced inter-varietal flavor differences, homogenizing volatile characteristics. Despite methodological variations, key aromatic traits of pepper varieties remained distinguishable. KP processed via UE exhibited the highest terpene content (2503.22 mg/100 g), highlighting its aromatic potential. GC-MS data enabled accurate classification of extraction-based flavor profiles via orthogonal partial least squares discriminant analysis. Nine odorants were identified using odor activity value (OAV) and variable importance in projection (VIP). This study provides insight into method-driven flavor differentiation, VOC characterization, and guides strategies for pepper product development.
本研究比较了超声辅助萃取（UE）、索氏提取（SE）和水蒸气蒸馏（SD）对胡椒属植物品种（越南胡椒、VP；贡布胡椒、KP；达坡胡椒、DP）挥发性有机化合物（VOCs）和风味特征的影响。通过电子鼻、气相色谱 - 质谱联用（GC - MS）和超高效液相色谱（UPLC）分析，UE在保留VOC多样性和芳香复杂性方面表现出色，而SE使胡椒碱保留量最大化（如VP中为4551.35毫克/100克）。SD减少了品种间的风味差异，使挥发性特征趋于均匀。尽管方法存在差异，但胡椒品种的关键芳香特性仍可区分。通过UE处理的KP表现出最高的萜烯含量（2503.22毫克/100克），突出了其芳香潜力。GC - MS数据通过正交偏最小二乘判别分析实现了基于萃取的风味特征的准确分类。使用气味活性值（OAV）和投影变量重要性（VIP）鉴定出九种气味物质。本研究为方法驱动的风味差异、VOC表征提供了见解，并为胡椒产品开发提供了指导策略。
