Comprehensive study on nutritional, flavour and metabolite characteristics of green prickly ash (Zanthoxylum schinifolium) at different picking stages

Abstract

The nutritional, flavour and metabolite properties of Zanthoxylum schinifolium in 10-145 days postanthesis (P10-P145) were comprehensively investigated. With increasing maturity, fruit volume and weight significantly increased, moisture content decreased. Amino acids in Z. schinifolium are mainly composed of arginine, proline, tryptophan and glutamic acid. Total amino acid content reached the highest level of 31.153 mg/g at P130. Total phenols and flavonoids contents reached the highest level at P100. The content of sanshool and volatile oil reached the highest level of 123.76 mg/g and 12.79 mL/100 g, respectively, at P100 and P115. In addition, linalool, as the characteristic aroma component of Z. schinifolium, was the most abundant at P100. Z. schinifolium at P100 is considered to be the most edible and economic value. P100 is therefore considered to be the suitable picking stage for consumption and processing of Z. schinifolium. Meanwhile, metabolomics is performed to quickly identify the maturity of Z. schinifolium in this study. The present results can be used to optimise harvest timing and promote the development of Z. schinifolium industry.

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS

“…The volatile compounds with highest contents in the huajiao samples were linalool, germacrene D, trans-caryophyllene, linalyl acetate, sabinene, limonene and others. Other studies also reported that limonene, linalool and sabinene are the major volatile compounds in different varieties of huajiao and play an important role in the aroma characteristics [ 1 , 5 ]. In addition, a previous study reported that α-pinene and sabinene are the major volatile compounds in green huajiao [ 34 ].…”

“…Huajiao ( Zanthoxylum bungeanum Maxim), the fruit of plants of the genus Zanthoxylum , a deciduous small tree or shrub, has been cultivated for more than 2000 years and is an endemic and resource-rich spice for traditional Chinese medicine in China [ 1 , 2 , 3 , 4 ]. According to the color of its pericarp, it can be divided into two main categories, red huajiao and green huajiao [ 5 ]. Green huajiao ( Zanthoxylum schinifolium Sieb.…”