Food chemistry: X · 2025
Impact of harvest periods of Sichuan pepper on Sichuan pepper-flavoured chicken using electronic nose, electronic tongue, and chromatography.
СтатьяНазвание и аннотация: Перевод пока не подготовлен
Обработка статьи · этапы, ошибки и управление
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История · было → стало
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He Lian, Lu Zongyuan, Cai Xuemei, Zhu Kaixian, Xu Chengjian, Lin Dan, Hou Zhiyong, Leong Sze Ying, Singaram Nallammai, Yang Cui, Chan Sook Wah, Peng Hua, Lan Minglu
Аннотация
This study compared Sichuan pepper harvested at five stages (July-September) for preparing Sichuan pepper-flavoured chicken. Electronic nose and tongue analyses separated the control from peppered samples and further distinguished early (July-august) from late (September) harvests; September pepper produced stronger odour, higher umami and sourness, and lower bitterness. GC-IMS fingerprints revealed harvest-dependent shifts in volatile profiles, and OPLS-DA (VIP > 1) highlighted limonene-D/M (highest VIP), terpinolene, myrcene, sec-butanol, isobutyl acetate-D, and terpinyl acetate-D/M as key markers. HS-GC-MS detected 68 volatiles; OPLS-DA markers (VIP > 1) included 3-penten-2-ol (highest VIP), β-pinene, limonene, phellandrene, linalyl acetate, and eucalyptol, while α-pinene varied significantly with harvest period. Overall, later harvest increased terpene/ester abundance and most effectively enhanced the characteristic flavour of Sichuan pepper-flavoured chicken.