A comprehensive analysis combining E-nose, E-tongue, HS-GC-IMS, HS-GC-MS, and UPLC-QTOF-MS reveals the discriminatory aroma and numbness substances of Zanthoxylum bungeanum pericarps and pedicels.

This study systematically evaluated sensory differences between Z. bungeanum pericarps and pedicels using electronic tongue (E-tongue) and electronic nose (E-nose). Headspace gas chromatography-mass spectrometry (HS-GC-MS), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), untargeted metabolomics, and ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) elucidated the compositional basis of aroma and numbing sensation. The results showed that pericarps exhibited a more layered, pungent, and longer-lasting flavor profile. Key differential aroma compounds were linalyl acetate, limonene, linalool, and eucalyptol. Hydroxy-α-sanshool, hydroxy-β-sanshool, and hydroxy-γ-sanshool were identified as the main contributors to the numbing sensation. Untargeted metabolomics revealed significantly distinct metabolic profiles between pedicels and pericarps. Molecular docking indicated that volatile organic compounds (VOCs) bind strongly to olfactory receptors (OR1A1, OR1D2), whereas sanshools significantly interact with tactile receptor TRPV1. This study elucidates the underlying reasons for the flavor differences between pericarps and pedicels, providing potential quality markers and analytical techniques for developing Zanthoxylum product standards.