The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China

• DOI: 10.1016/j.fochx.2023.100721
• Publication Date: 2023-05-24T16:27:17Z
• Authors: Jiahui Liu; Junzhe Wan; Yu Zhang; Xiaoyan Hou; Guanghui Shen; Shanshan Li; Qingying Luo; Qingye Li; Man Zhou; Xingyan Liu; Chenggang Wen; Xiang Zhu; Zhiqing Zhang
• Keywords: Zanthoxylum

In this study, the quality indexes and sensory evaluation of Zanthoxylum armatum DC. from main production areas in Southwest China were analyzed. Further, correlation analysis (CRA), principal component (PCA) cluster (CA) used to comprehensively evaluate characteristics Z. armatum. The results showed that physicochemical significantly correlated. Five factors extracted 12 by PCA, a comprehensive model was established with Y = 0.2943Y1 + 0.2387Y2 0.1896Y3 0.1679Y4 0.1094Y5. On basis, 21 producing grouped into 4 groups 3 Q-type CA, respectively. R-type CA content hydroxyl-sanshools, linalool b* value characteristic China. This work provided an important theory practice reference for in-depth product development.