Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes

Zhang, Danni; Yang, Ni; Fisk, Ian D.; Li, Jintao; Liu, Yuan; Wang, Wenli

doi:10.1016/j.foodchem.2021.131165

Cited by 13 publications

(6 citation statements)

References 33 publications

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“…To further analyze the relationship between sensory attributes and odor compounds, PLSR was performed between sensory evaluation data (X matrix) and GC-IMS data (Y matrix) ( Yan et al, 2024 ; Zhang et al, 2022 ). The two circles in Fig.…”

Section: Resultsmentioning

confidence: 99%

Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars

Liu,

You,

Zhu

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars

Liu,

You,

Zhu

et al. 2024

Food Chemistry: X

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“…Previous research has shown that limonene, cineole, sabinene and linalool were the main aroma components of green huajiao samples from Sichuan [ 39 ]. Other studies reported differentiated key aroma compounds in huajiao, which include limonene, linalyl acetate, β-pinene, hinokia and linalool [ 33 , 40 ]. It is said that the aroma compounds with higher OAV in huajiao oils from Hancheng, Shaanxi and Hanyuan, Sichuan, contain compounds such as β-laurenes, β-raisins, limonene and linalool, which can be used as key aroma compounds to distinguish different samples [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

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

Gao,

Shi,

Zhao

et al. 2024

Foods

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Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated using a dynamic dilution olfactometer and ranking descriptive analysis (RDA) technology. The volatile compounds and major aroma components were determined by GC-MS in combination with odor activity value (OAV) analysis. The partial least squares regression (PLSR) model was further used to identify the key aromas contributing to the aroma sensory attributes. Seven green huajiao samples were categorized into three groups: (1) huajiao samples from Liangshan have a strong intensity of pungent, floral and herbal aromas and a medium-high intensity of sweet aroma, and the key contributing aroma compounds were α-pinene, sabinene, β-pinene, myrcene, ocimene and linalool; (2) huajiao samples from Panzhihua and Hongya have a strong intensity of citrusy, lemony and minty aromas, and the key contributing aroma compound was linalool; and (3) the huajiao sample from the Chongqing region was categorized into a separate group and was characterized by a medium-high intensity of green, minty and sweet aromas, and the main aroma compounds are ocimene, citronellal and α-terpineol. These results provide useful basic data for evaluating the aroma quality and analyzing the key aroma characteristics of green huajiao in the Sichuan and Chongqing regions.

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“…Sichuan pepper is a common spice widely used in various Chinese dishes. During cooking processes such as boiling, low‐temperature baking, frying, and roasting, VOCs inside the huajiao are released, bringing specific sensory sensations to people (Zhang et al., 2023). The results show that the VOCs of huajiao will be dissipated at 130°C–370°C.…”

Section: Resultsmentioning

confidence: 99%

Correlation between climatic environment and characteristic components of 14 kinds of huajiao by thermal analysis techniques, GC‐MS and HS‐IMS

Chang,

Yang,

Tao

et al. 2024

Food Science & Nutrition

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Huajiao (Zanthoxylum bungeanum Maxim.) is extensively cultivated in various countries, including China, Korea, and India, owing to its adaptability to diverse environments. This study comprehensively analyzed the volatile substance composition of 14 varieties of red huajiao with distinct geographical origins. Thermal analysis methods, gas chromatography‐mass spectrometry (GC‐MS), and headspace‐ion mobility chromatography (HS‐IMS) were employed to evaluate the total volatile substance composition and content. The study revealed minor variations in water content, volatile matter content, and fractions among the geographically sourced huajiao samples. Utilizing correlation analysis based on GC‐MS and orthogonal partial least squares discriminant analysis (OPLS‐DA) with HS‐IMS, a robust classification method for the 14 types of huajiao was developed. Applying the variable importance in the projection (VIP) method, seven distinctive components were identified as potential markers for distinguishing the geographical origins of red huajiao. By integrating climatic and topographical factors of the 14 huajiao varieties, the correlation analysis of GC‐MS, and OPLS‐DA classification outcomes from HS‐IMS elucidated the influence of geo‐environmental factors on huajiao components and contents. This research provides insights into the impact of diverse geographic environments on the constituents and characteristics of huajiao. It offers valuable guidance for selecting optimal cultivation locations to enhance huajiao quality, aiding consumers in making informed choices.

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Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes

Cited by 13 publications

References 33 publications

Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars

Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars

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

Correlation between climatic environment and characteristic components of 14 kinds of huajiao by thermal analysis techniques, GC‐MS and HS‐IMS

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