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Peer-reviewedCC BY 4.0Food Chemistry: X

Synergistic changes and interrelationships among chemical composition, aroma, and color during the stir-frying of Sichuan pepper (Zanthoxylum bungeanum maxim.)

  • Kangjie Li1
  • Jing Wang1,2
  • Xiaofei Zhang1,2
  • Qiao Zhang1,3
  • Jing Sun1,3,2
  • Chongbo Zhao1,3,2
  1. 1College of Pharmacy, Shaanxi University of Chinese Medicine, Xianyang 712046, PR China
  2. 2Shaanxi Provincial Engineering Research Center for Traditional Chinese Medicine Aromatherapy Industry in Universities, Xianyang 712046, PR China
  3. 3Shaanxi 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
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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.

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Cite

BibTeXRIS
BibTeX
@article{li2026synergistic,
  title = {{Synergistic changes and interrelationships among chemical composition, aroma, and color during the stir-frying of Sichuan pepper (Zanthoxylum bungeanum maxim.)}},
  author = {Kangjie Li and Jing Wang and Xiaofei Zhang and Qiao Zhang and Jing Sun and Chongbo Zhao},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104644},
  url = {https://doi.org/10.1016/j.fochx.2026.104644},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Synergistic changes and interrelationships among chemical composition, aroma, and color during the stir-frying of Sichuan pepper (Zanthoxylum bungeanum maxim.)
AU  - Kangjie Li
AU  - Jing Wang
AU  - Xiaofei Zhang
AU  - Qiao Zhang
AU  - Jing Sun
AU  - Chongbo Zhao
PY  - 2026
DA  - 2026/10/16
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104644
UR  - https://doi.org/10.1016/j.fochx.2026.104644
AB  - 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.
SN  - 2590-1575
ER  -