{
  "abstract": "This study investigated changes in chemical composition, aroma, and color during Sichuan pepper stir-frying (0–10 min, 120 °C), identifying key contributors and a processing window. An integrated strategy combining colorimetry, electronic nose, HS-GC–MS, HPLC–UV, sensory, antioxidant, and molecular docking/dynamics analyses was applied. Color shifted from red to dark brown, with a* peaking at 5 min, while electronic-nose responses were highest at 4–6 min. Among 26 volatile compounds, (+)-limonene showed the highest ROAV (100), whereas eucalyptol declined sharply after 3 min. Molecular docking and dynamics supported stable binding of (+)-limonene to OR1A2. Total flavonoids and sanshools, as well as antioxidant activity, peaked at 5 min, while polyphenols continuously decreased. Multivariate analyses identified seven key contributors (VIP > 1), and correlation analysis showed associations of L* with bioactive constituents and a* with numbing-related constituents and antioxidant activity. 4–5 min was identified as a reference processing window for quality control.",
  "abstract_shown": true,
  "affiliations": [
    "College of Pharmacy, Shaanxi University of Chinese Medicine, Xianyang 712046, PR China",
    "Shaanxi Provincial Engineering Research Center for Traditional Chinese Medicine Aromatherapy Industry in Universities, Xianyang 712046, PR China",
    "Shaanxi Traditional Chinese Medicine Processing Technology Heritage Base, and Shaanxi Provincial Engineering Technology Research Center for Traditional Chinese Medicine Decoction Pieces, Shaanxi University of Chinese Medicine, Xi'an 712046, China"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 6,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Kangjie Li"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Jing Wang"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Xiaofei Zhang"
    },
    {
      "affs": [
        0,
        2
      ],
      "name": "Qiao Zhang"
    },
    {
      "affs": [
        0,
        2,
        1
      ],
      "name": "Jing Sun"
    },
    {
      "affs": [
        0,
        2,
        1
      ],
      "name": "Chongbo Zhao"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/5yyh7jdy1b09n.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104644",
  "fulltext_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC13697283/",
  "id": "5yyh7jdy1b09n",
  "issns": [
    "2590-1575"
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  "landing_url": "https://doi.org/10.1016/j.fochx.2026.104644",
  "language": "en",
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Research Article"
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      "openalex",
      "2707|Traditional Chinese Medicine Analysis"
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  "openalex": "W7222428357",
  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13697283/pdf/?tool=EBI",
  "pmcid": "PMC13697283",
  "pmid": "42936424",
  "published": "2026-10-16",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/5yyh7jdy1b09n.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:18:22Z",
      "native_id": "PMC13697283",
      "source": "pmc",
      "url": "https://doi.org/10.1016/j.fochx.2026.104644"
    },
    {
      "first_seen": "2026-10-30T12:21:25Z",
      "native_id": "PMC:PMC13697283",
      "source": "europepmc",
      "url": "https://europepmc.org/article/PMC/PMC13697283"
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  "subjects": [
    {
      "field": "medicine",
      "origin": "openalex:2707|Traditional Chinese Medicine Analysis",
      "subfield": "general"
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  ],
  "title": "Synergistic changes and interrelationships among chemical composition, aroma, and color during the stir-frying of Sichuan pepper (Zanthoxylum bungeanum maxim.)",
  "title_text": "Synergistic changes and interrelationships among chemical composition, aroma, and color during the stir-frying of Sichuan pepper (Zanthoxylum bungeanum maxim.)",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:34:21Z",
  "url": "https://research.draconitic.com/paper/5yyh7jdy1b09n",
  "venue": "Food Chemistry: X",
  "versions": []
}