Authors
Cheng-Zhao Li, Jun Wang, Jun-Li Yang
Published in
Food chemistry. Volume 525. Issue Pt 1. Pages 150384. Jul 11, 2026. Epub Jul 11, 2026.
Abstract
This study systematically evaluated sensory differences between Z. bungeanum pericarps and pedicels using electronic tongue (E-tongue) and electronic nose (E-nose). Headspace gas chromatography-mass spectrometry (HS-GC-MS), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), untargeted metabolomics, and ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) elucidated the compositional basis of aroma and numbing sensation. The results showed that pericarps exhibited a more layered, pungent, and longer-lasting flavor profile. Key differential aroma compounds were linalyl acetate, limonene, linalool, and eucalyptol. Hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-γ-sanshool were identified as the main contributors to the numbing sensation. Untargeted metabolomics revealed significantly distinct metabolic profiles between pedicels and pericarps. Molecular docking indicated that volatile organic compounds (VOCs) bind strongly to olfactory receptors (OR1A1, OR1D2), whereas sanshools significantly interact with tactile receptor TRPV1. This study elucidates the underlying reasons for the flavor differences between pericarps and pedicels, providing potential quality markers and analytical techniques for developing Zanthoxylum product standards.
PMID:
42462318
Bibliographic data and abstract were imported from PubMed on 17 Jul 2026.
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