He Lian, Chan Sook Wah, Leong Sze Ying, Guo Mingyi, Hou Zhiyong, Xu Xiangbo, Singaram Nallammai, Lin Dan, Qiao Xing, Wang Lin, Wu Huachang, Lu Zongyuan
Cuisine Science Key Laboratory of Sichuan Province, College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, China.
School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, Subang Jaya 47500, Selangor, Malaysia.
Foods. 2025 Jun 27;14(13):2285. doi: 10.3390/foods14132285.
This study investigated aroma changes in Hui Li red Sichuan pepper across five different harvesting times within their typical optimum period based on 24 traditional solar terms, employing sensory evaluation, electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odour activity value (ROAV) and partial least squares discriminant analysis (PLS-DA). Sensory analysis indicated that peppers were characterised by green, citrus, minty, sweet, woody, and peppery numbing aroma attributes. E-nose revealed the greatest aroma difference in peppers occurred between the early and late optimum harvest stages. GC-IMS identified 71 volatile compounds, with esters being the most abundant. Six key compounds identified were crucial for distinguishing peppers harvested at different times. Findings provided a valuable contribution to decide the optimal harvest window for Hui Li red Sichuan peppers, maximising their applications in the seasoning industry.
本研究基于24节气，在其典型的最佳时期内，对五个不同采收时间的会理红花椒的香气变化进行了研究，采用感官评价、电子鼻（E-nose）、气相色谱-离子迁移谱（GC-IMS）结合相对气味活性值（ROAV）和偏最小二乘判别分析（PLS-DA）。感官分析表明，花椒具有青香、柑橘香、薄荷香、甜香、木香和麻椒香等香气特征。电子鼻显示，花椒在最佳采收早期和晚期之间的香气差异最大。GC-IMS鉴定出71种挥发性化合物，其中酯类最为丰富。鉴定出的六种关键化合物对于区分不同时间采收的花椒至关重要。研究结果为确定会理红花椒的最佳采收期提供了有价值的参考，有助于其在调味品行业的最大化应用。
