Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques

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 wi...

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Detalhes bibliográficos

Principais autores:	Lian He, Sook Wah Chan, Sze Ying Leong, Mingyi Guo, Zhiyong Hou, Xiangbo Xu, Nallammai Singaram, Dan Lin, Xing Qiao, Lin Wang, Huachang Wu, Zongyuan Lu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2025-06-01
coleção:	Foods
Assuntos:	Sichuan pepper sensory analysis electronic nose gas chromatography-ion mobility spectrometry multivariate statistical analysis PLS-DA
Acesso em linha:	https://www.mdpi.com/2304-8158/14/13/2285
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