Discrimination and characterization analysis of key flavor compounds from Tianshui Zanthoxylum bungeanum shells and seeds by GC×GC-TOFMS and chemometrics

Flavor compounds influence consumer acceptance of Zanthoxylum bungeanum Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compound composition are vital for assessing sensory quality and conserving genetic resources. This study identified and characteriz...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Liping Lu, Mengyu Wang, Runjie Cui, Yanli Zhu, Shanshan Liu, Ziyi Yin, Dandan Gao
Format:	Article
Language:	English
Published:	Elsevier 2025-07-01
Subjects:	Flavor compounds Zanthoxylum bungeanum GC × GC-TOFMS Chemometrics
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525006121