Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions
Dried Zanthoxylum bungeanum Maxim (DZM) is one of the popular categories in spices and condiments market. The flavor and quality of DZM products determine its value and application scope. This study evaluated the flavor and quality of DZMs from various origins, considering physical, chemical, and sa...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009052 |
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| author | Xiang Zhu Di Wu Lin Zhao Chenggang Wen Cao Yong Qixin Kan |
| author_facet | Xiang Zhu Di Wu Lin Zhao Chenggang Wen Cao Yong Qixin Kan |
| author_sort | Xiang Zhu |
| collection | DOAJ |
| description | Dried Zanthoxylum bungeanum Maxim (DZM) is one of the popular categories in spices and condiments market. The flavor and quality of DZM products determine its value and application scope. This study evaluated the flavor and quality of DZMs from various origins, considering physical, chemical, and safety attributes. Notable variations were observed, with DZMs from Maoxian and Jinyang excelling in aroma, pungency, and appearance. Chromatic analysis distinguished green and red DZMs from Meishan and Hancheng. HPLC results revealed high pungency compound levels in Maoxian and Wudu samples, while GC–MS identified 173 volatile compounds, dominated by linalool and d-limonene. Microbial contamination was minimal in DZMs from Hanyuan and Jiangjin, and the lowest heavy metal levels were in samples from Hanyuan, Hancheng, and Jingyang, indicating superior environmental conditions. The research offered insights into origin and processing influences on DZM, aiding in selection and food safety assurance. |
| format | Article |
| id | doaj-art-ee878d4accef4276b7e83ab5181ae60e |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ee878d4accef4276b7e83ab5181ae60e2025-02-12T05:31:46ZengElsevierFood Chemistry: X2590-15752025-01-0125102017Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regionsXiang Zhu0Di Wu1Lin Zhao2Chenggang Wen3Cao Yong4Qixin Kan5Sichuan Yaomazi Food Co., Ltd, Hong Ya, Sichuan 620360, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, ChinaSichuan Yaomazi Food Co., Ltd, Hong Ya, Sichuan 620360, ChinaSichuan Yaomazi Food Co., Ltd, Hong Ya, Sichuan 620360, ChinaGuangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China; Correspondence to: College of Food Science, South China Agricultural University, Guangzhou 510642, China.Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China; Correspondence to: College of Food, South China Agricultural University, Guangzhou 510642, China.Dried Zanthoxylum bungeanum Maxim (DZM) is one of the popular categories in spices and condiments market. The flavor and quality of DZM products determine its value and application scope. This study evaluated the flavor and quality of DZMs from various origins, considering physical, chemical, and safety attributes. Notable variations were observed, with DZMs from Maoxian and Jinyang excelling in aroma, pungency, and appearance. Chromatic analysis distinguished green and red DZMs from Meishan and Hancheng. HPLC results revealed high pungency compound levels in Maoxian and Wudu samples, while GC–MS identified 173 volatile compounds, dominated by linalool and d-limonene. Microbial contamination was minimal in DZMs from Hanyuan and Jiangjin, and the lowest heavy metal levels were in samples from Hanyuan, Hancheng, and Jingyang, indicating superior environmental conditions. The research offered insights into origin and processing influences on DZM, aiding in selection and food safety assurance.http://www.sciencedirect.com/science/article/pii/S2590157524009052Zanthoxylum bungeanum maximAromaPungencyQuality |
| spellingShingle | Xiang Zhu Di Wu Lin Zhao Chenggang Wen Cao Yong Qixin Kan Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions Food Chemistry: X Zanthoxylum bungeanum maxim Aroma Pungency Quality |
| title | Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions |
| title_full | Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions |
| title_fullStr | Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions |
| title_full_unstemmed | Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions |
| title_short | Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions |
| title_sort | unveiling the flavor and quality variations in dried zanthoxylum bungeanum maxim from china s diverse regions |
| topic | Zanthoxylum bungeanum maxim Aroma Pungency Quality |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009052 |
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