Food and Fermentation Industries >

2024 , Vol. 50 >Issue 15: 299 - 305

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036925

Evaluation of pungency characteristic of pepper (Zanthoxylum bungeanum) oils from different production areas

  • DUAN Ping ,
  • FENG Xiya ,
  • LI Aijun ,
  • WANG Hongwei ,
  • KAN Jianquan
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs, Chongqing 400715, China)
    3(Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China)
    4(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2023-07-29

  Revised date: 2023-09-05

  Online published: 2024-08-21

Fold

Abstract

Eight pepper oil samples soured from different production areas were analyzed for their pungency characteristics and numbing substances by using sensory analysis methods [time intensity (TI) and quantitative descriptive analysis (QDA)], combined with HPLC.The TI results provided insights into the time-dynamic properties of the pepper oils, with the ZAO1 sample exhibiting the highest area under the curve (AUC) and intensity of maximum (Imax).Additionally, the Imax and AUC displayed a good positive correlation.QDA results revealed noticeable differences in the pungency sensation attributes of pepper oils among various production areas.Notably, the ZAO1 sample was characterized by pronounced “numbness”, “vibration”, and “salivation” sensations, while the ZBO4 sample showed the weakest intensity of these attributes, and the “burning” sensation was the strongest in the ZAO2 sample.The HPLC results indicated that there were significant differences in the content of sanshools in pepper oils from different production areas.Further partial least squares regression (PLSR) analysis identified hydroxy-α-sanshool (HαSS) as the key substance influencing the “numbness”, “vibration”, and “salivation” sensations.In addition, a positive correlation was observed among “numbness”, “vibration”, and “salivation”.These findings provided preliminary insights into the pungency characteristics of pepper oils and their correlation with numbing substances, thereby offering valuable experimental data and a theoretical basis for the quality monitoring of pepper oil in China.

Key words： pepper (Zanthoxylum bungeanum) oil; different production areas; pungency characteristic; sensory analysis; numbing substances

Cite this article

DUAN Ping , FENG Xiya , LI Aijun , WANG Hongwei , KAN Jianquan . Evaluation of pungency characteristic of pepper (Zanthoxylum bungeanum) oils from different production areas[J]. Food and Fermentation Industries, 2024 , 50(15) : 299 -305 . DOI: 10.13995/j.cnki.11-1802/ts.036925

References

[1] YANG X G.Aroma constituents and alkylamides of red and green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)[J].Journal of Agricultural and Food Chemistry, 2008, 56(5):1689-1696.
[2] 杨兵, 梅晓飞, 彭林, 等.热风干制对青花椒品质的影响及工艺优化[J].食品与发酵工业, 2018, 44(11):251-258.
YANG B, MEI X F, PENG L, et al.Effects of hot air drying on the quality of Zanthoxylum schinifolium and its optimization[J].Food and Fermentation Industries, 2018, 44(11):251-258.
[3] 陈海涛, 孙丰义, 王丹, 等.梯度稀释法结合气相色谱-嗅闻-质谱联用仪鉴定炸花椒油中关键性香气活性化合物[J].食品与发酵工业, 2017, 43(3):191-198.
CHEN H T, SUN F Y, WANG D, et al.Identification of key aroma-active compounds of fried zanthoxylum essential oil by aroma extract dilution analysis and gas chromatography-olfactometry-mass spectrometry[J].Food and Fermentation Industries, 2017, 43(3):191-198.
[4] HAGURA N, BARBER H, HAGGARD P.Food vibrations:Asian spice sets lips trembling[J].Proceedings Biological Sciences, 2013, 280(1770):20131680.
[5] LUO J J, KE J X, HOU X Y, et al.Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum:A review[J].Food Chemistry, 2022, 373:131454.
[6] AZEVEDO B M, MORAIS-FERREIRA J M, LUCCAS V, et al.Bittersweet chocolates containing prebiotic and sweetened with Stevia (Stevia rebaudiana Bertoni) with different rebaudioside a contents:Multiple time-intensity analysis and physicochemical characteristics[J].International Journal of Food Science & Technology, 2017, 52(8):1731-1738.
[7] TIAN X Y, ZHONG F, XIA Y X.Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides[J].Food Research International, 2022, 151:110848.
[8] 高夏洁, 钟葵, 赵镭, 等.不同产区花椒油的椒麻感官特性及物质组成[J].食品科学, 2022, 43(8):281-287.
GAO X J, ZHONG K, ZHAO L, et al.Sensory numb taste characteristics and numb taste-active components of pepper oil produced in different areas of China[J].Food Science, 2022, 43(8):281-287.
[9] LI H H, LUO L Y, WANG J, et al.Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion[J].Food Research International, 2019, 120:275-284.
[10] LIU J, BREDIE W L P, SHERMAN E, et al.Comparison of rapid descriptive sensory methodologies:Free-choice profiling, flash profile and modified flash profile[J].Food Research International, 2018, 106:892-900.
[11] ZHANG L L, XU S S, SHI B L, et al.Evaluation of the pungency intensity and time-related aspects of Chinese Zanthoxylum bungeanum based on human sensation[J].Journal of Sensory Studies, 2018, 33(6):e12465.
[12] 刘雄, 阚建全, 付陈梅, 等.花椒麻味成分的提取与分离技术[J].食品与发酵工业, 2004, 30(9):112-116.
LIU X, KAN J Q, FU C M, et al.Study on extracting and separating spicy components from Zanthorylum bungeanum[J].Food and Fermentation Industries, 2004, 30(9):112-116.
[13] CHEN Q L, WANG Z R, YANG B, et al.Determination of main alkylamides responsible for Zanthoxylum bungeanum pungency through quantitative analysis of multi-components by a single marker[J].Food Chemistry, 2022, 396:133645.
[14] 牛博, 庞广昌, 鲁丁强.花椒麻素的生物功能研究进展[J].食品科学, 2021, 42(9):248-253.
NIU B, PANG G C, LU D Q.Progress in the biological functions of sanshool[J].Food Science, 2021, 42(9):248-253.
[15] SUN J, SUN B G, REN F Z, et al.Characterization of key odorants in Hanyuan and Hancheng fried pepper (Zanthoxylum bungeanum) oil[J].Journal of Agricultural and Food Chemistry, 2020, 68(23):6403-6411.
[16] NI R J, YAN H Y, TIAN H L, et al.Characterization of key odorants in fried red and green Huajiao (Zanthoxylum bungeanum maxim.and Zanthoxylum schinifolium Sieb.et Zucc.) oils[J].Food Chemistry, 2022, 377:131984.
[17] ASTM E1909-97.Standard Guide for Time-Intensity Evaluation of Sensory Attributes[S].West Conshohocken: ASTM International, 2003.
[18] PEYVIEUX C, DIJKSTERHUIS G.Training a sensory panel for TI:A case study[J].Food Quality and Preference, 2001, 12(1):19-28.
[19] HE Y X, CHEN S, TANG K, et al.Sensory characterization of Baijiu pungency by combined time-intensity (TI) and temporal dominance of sensations (TDS)[J].Food Research International, 2021, 147:110493.
[20] WANG H W, FENG X Y, SUO H Y, et al.Comparison of the performance of the same panel with different training levels:Flash profile versus descriptive analysis[J].Food Quality and Preference, 2022, 99:104582.
[21] GERHARDT N, SCHWOLOW S, ROHN S, et al.Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation:Comparison of different processing approaches by LDA, kNN, and SVM[J].Food Chemistry, 2019, 278:720-728.
[22] SUGAI E, MORIMITSU Y, IWASAKI Y, et al.Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1[J].Bioscience, Biotechnology, and Biochemistry, 2005, 69(10):1951-1957.
[23] 余晓琴, 郑显义, 阚建全, 等.红花椒和青花椒主要品质特征指标值的评价[J].食品科学, 2009, 30(15):45-48.
YU X Q, ZHENG X Y, KAN J Q, et al.Evaluation of specific quality of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb.et Zucc[J].Food Science, 2009, 30(15):45-48.
[24] SÁNCHEZ-PALOMO E, DELGADO J A, FERRER M A, et al.The aroma of La Mancha Chelva wines:Chemical and sensory characterization[J].Food Research International, 2019, 119:135-142.
[25] KASHIWADA Y, ITO C, KATAGIRI H, et al.Amides of the fruit of Zanthoxylum spp[J].Phytochemistry, 1997, 44(6):1125-1127.
[26] FENG X Y, HUANG P M, DUAN P, et al.Dynamic Zanthoxylum pungency characteristics and their correlation with sanshool composition and chemical structure[J].Food Chemistry, 2023, 407:135138.
[27] KOO J Y, JANG Y, CHO H, et al.Hydroxy-α-sanshool activates TRPV1 and TRPA1 in sensory neurons[J].European Journal of Neuroscience, 2007, 26(5):1139-1147.
[28] BAUTISTA D M, SIGAL Y M, MILSTEIN A D, et al.Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels[J].Nature Neuroscience, 2008, 11(7):772-779.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.