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. 2024 Nov 29:25:102017.
doi: 10.1016/j.fochx.2024.102017. eCollection 2025 Jan.

Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions

Xiang Zhu  1 , Di Wu  2 , Lin Zhao  1 , Chenggang Wen  1 , Cao Yong  2 , Qixin Kan  2
Affiliations

Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions

Xiang Zhu et al. Food Chem X. .

Abstract

Dried Zanthoxylum bungeanum Maxim (DZM) is one of the popular categories in spices and condiments market. The flavor and quality of DZM products determine its value and application scope. This study evaluated the flavor and quality of DZMs from various origins, considering physical, chemical, and safety attributes. Notable variations were observed, with DZMs from Maoxian and Jinyang excelling in aroma, pungency, and appearance. Chromatic analysis distinguished green and red DZMs from Meishan and Hancheng. HPLC results revealed high pungency compound levels in Maoxian and Wudu samples, while GC-MS identified 173 volatile compounds, dominated by linalool and d-limonene. Microbial contamination was minimal in DZMs from Hanyuan and Jiangjin, and the lowest heavy metal levels were in samples from Hanyuan, Hancheng, and Jingyang, indicating superior environmental conditions. The research offered insights into origin and processing influences on DZM, aiding in selection and food safety assurance.

Keywords: Aroma; Pungency; Quality; Zanthoxylum bungeanum maxim.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Pictures of dried Zanthoxylum bungeanum maxim of different origins (A); results of sensory analysis of DRIED Zanthoxylum bungeanum maxim of different origins (B); sources of origin of dried Zanthoxylum bungeanum maxim of different origins (C).
Fig. 2
Fig. 2
GC-MS total ion chromatograms of Zanthoxylum bungeanum maxim under (A); comparison of essential oil content of different dried Zanthoxylum bungeanum maxim (B); percentage area of different volatile component species (C); heat map and clustering result analysis of key aroma compound (D).
Fig. 2
Fig. 2
GC-MS total ion chromatograms of Zanthoxylum bungeanum maxim under (A); comparison of essential oil content of different dried Zanthoxylum bungeanum maxim (B); percentage area of different volatile component species (C); heat map and clustering result analysis of key aroma compound (D).
Fig. 3
Fig. 3
The partial least squares analysis of volatile organic compounds in huajiao from different origins (A); variable importance in projection (VIP>1) scores of each variable in the analysis of huajiao from different origins (B); the partial least squares analysis of volatile organic compounds in green and red huajiao (C); variable importance in projection (VIP>1) scores of each variable from the analysis of green and red huajiao (D).
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