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Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometrics

Flavor compounds influence consumer acceptance of Zanthoxylum bungeanum Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compound composition are vital for assessing sensory quality and conserving genetic resources. This study identified and characteriz...

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Uloženo v:
Hlavní autoři: Liping Lu, Mengyu Wang, Runjie Cui, Yanli Zhu, Shanshan Liu, Ziyi Yin, Dandan Gao
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2025-07-01
Edice:Food Chemistry: X
Témata:
Flavor compounds
Zanthoxylum bungeanum
GC × GC-TOFMS
Chemometrics
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2590157525006121
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