Analysis of differences in the aroma-numb flavors of Dahongpao Zanthoxylum bungeanum from different regions
[Objective]To explore the differences in the aroma-numb flavors of Dahongpao Zanthoxylum bungeanum from different regions,and to provide a theoretical basis for the comprehensive quality evaluation of Dahongpao Z.bungeanum.[Method]SCHY,SCMW,SCJY,SXHC,SXFX,YNZT,GSWD,and GSQY Dahongpao Z.bungeanum were selected as research objects.The volatile substances and numb flavor substances were used as aroma-numb flavors indicators,and volatile oil extractors gas chromatography-mass spectrometry and high-performance liquid chromatography were used for detection.[Result]The volatile oil content of Dahongpao Z.bungeanum from 8 different regions was(17.80±1.30)-(26.20±0.80)ml·kg-1,and the types of volatile components were aldehydes,benzene,olefins,ketones,alcohols,acids,alkanes,and esters.A total of 124 volatile components were detected,with a total of 29 volatile components.There were differences in the volatile components and relative content of Dahongpao Z.bungeanum from different regions;the content of numb flavor substances ranges was from(105.97±0.34)mg·g-1 to(156.81±0.44)mg·g-1,with the highest content in SCHY and the lowest content in GSQY.Among four types of sanshool groups,the content of HO-α-sanshool was the highest and HO-γ-sanshool was the lowest,and there were differences in the composition of numb flavor substances from different regions.The correlation between cyclohexene,1-methyl-5-(1-methylethenyl)-(5R)-and SCHY and SCMW extremely significant,the correlation between HO-ε-sanshool and SXHC and SXFX extremely significant,the correlation between trans-2-octen-1-al and GSQY was extremely significant.According to principal component analysis,the quality of Dahongpao Z.bungeanum was ranked in the following order:SCHY,GSWD,SCMW,SXHC,SXFX,SCJY,YNZT,GSQY.Moreover,there was a relatively small difference in the overall quality of Dahongpao Z.bungeanum aroma-numb flavors among the production areas of SCJY,YNZT,GSQY.[Conclusion]There are certain differences in the aroma-numb flavors of Dahongpao Z.bungeanum from 8 different production areas,with the advantages and disadvantages being in the following order:SCHY,GSWD,SCMW,SXHC,SXFX,SCJY,YNZT,GSQY,there is a small difference in the overall quality of Dahongpao Z.bungeanum aroma-numb flavors among the production areas of SCJY,YNZT,GSQY.The results of this study provide reference for the selection of raw materials in industries such as food and healthcare.
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