{
  "abstract": "The geographical origin of chili peppers influences the sensory quality of Sichuan hotpot in beef tallow systems, yet systematic evaluations remain limited. Chili peppers from six Chinese origins (WS, KS, JT, YM, AKS, and AM) were evaluated after thermal processing with beef tallow. Color parameters, capsaicin content, and volatile profiles were analyzed using GC × GC-MS, GC-IMS, and E-nose, and 18 compounds with rOAV ≥1 were screened as key aroma contributors. PLS-DA clearly differentiated the six samples by origin. Entropy weight-TOPSIS ranking was highly indicator-dependent: excluding volatiles detected in fewer than three origins changed the ranking from YM > WS > KS > JT > AKS > AM to WS > AKS > YM > KS > JT > AM. These findings show that origin-associated quality differences in chili-beef tallow systems are multidimensional and detectable under standardized processing, while composite rankings based on sparse volatile data should be interpreted with caution.",
  "abstract_shown": true,
  "affiliations": [
    "College of Food and Bioengineering, Xihua University, Chengdu 610039, China.",
    "Sichuan Chuanjiao Seed Technology Co., Ltd. Zigong 611732, China.",
    "China Agricultural University-Sichuan Advanced Agricultural & Industrial Institute, China."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 10,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Min Xu"
    },
    {
      "affs": [
        0
      ],
      "name": "Daitian Yan"
    },
    {
      "affs": [
        1
      ],
      "name": "Xiaoxiao Chen"
    },
    {
      "affs": [
        0
      ],
      "name": "Linjie Hu"
    },
    {
      "affs": [
        0
      ],
      "name": "Lan Li"
    },
    {
      "affs": [
        0
      ],
      "name": "Ling Li"
    },
    {
      "affs": [
        0
      ],
      "name": "Hongbin Lin"
    },
    {
      "affs": [
        0
      ],
      "name": "Qin Xiang"
    },
    {
      "affs": [
        2
      ],
      "name": "Wenwen Hou"
    },
    {
      "affs": [
        0
      ],
      "name": "Ping Liu"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/brqe1bpe5epjk.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104693",
  "fulltext_url": "https://europepmc.org/articles/PMC13742469",
  "id": "brqe1bpe5epjk",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://europepmc.org/article/MED/42997581",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1103|Meat and Animal Product Quality"
    ]
  ],
  "openalex": "W7171165241",
  "pdf_url": "https://europepmc.org/articles/PMC13742469?pdf=render",
  "pmcid": "PMC13742469",
  "pmid": "42997581",
  "published": "2026-10-26",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/brqe1bpe5epjk.ris",
  "sources": [
    {
      "first_seen": "2026-11-09T15:20:34Z",
      "native_id": "MED:42997581",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42997581"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1103|Meat and Animal Product Quality",
      "subfield": "zoology-behaviour"
    }
  ],
  "title": "Unraveling the impact of chili pepper geographical origin on beef tallow system: Integrated flavoromics and physicochemical profiling by HS-GC-IMS, GC × GC-MS, and E-nose.",
  "title_text": "Unraveling the impact of chili pepper geographical origin on beef tallow system: Integrated flavoromics and physicochemical profiling by HS-GC-IMS, GC × GC-MS, and E-nose.",
  "type": "peer-reviewed",
  "updated_at": "2026-11-09T15:20:34Z",
  "url": "https://research.draconitic.com/paper/brqe1bpe5epjk",
  "venue": "Food chemistry: X",
  "versions": []
}