Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil.
Fried pepper (Zanthoxylum bungeanum Maxim. oil has been widely used in traditional Chinese cuisine and has recently become increasingly popular in food manufacturing. Thus, the aroma profiles of Hancheng pepper oil (HCPO) and Hanyuan pepper oil (HYPO) from two regions were investigated by aroma extract dilution analysis (AEDA) combined with gas chromatography mass spectrometry olfactometry (GC MS O) Results from AEDA showed that more aroma compounds with flavor dilution (FD) factors of =9 were detected in the HCPO than in the HYPO. The odor activity values (OAVs) revealed 28 odorants with OAVs of =1 in HCPO or HYPO. High OAVs were in particular obtained for 1,8 cineole, (E) 2 heptenal, b myrcene, b ocimene, limonene and linalool. Then, the aroma profiles of HCPO and HYPO were successfully simulated through aroma recombination models. Omission tests suggested that b phellandrene, p cymene, acetic acid octyl ester, octanal, citronellol and sabinene played key roles in aroma differences between HCPO and HYPO. In addition, varying enantiomeric ratios of linalool (floral) and limonene (citrus like and lemon like) in HCPO and HYPO were observed by chiral GC MS, and the odor impressions of limonene and linalool were in good agreement with the odor descriptions of S limonene and S linalool.
Journal of agricultural and food chemistry