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

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

In this study, the quality indexes and sensory evaluation of Zanthoxylum armatum DC. from the main production areas in Southwest China were analyzed. Further, correlation analysis (CRA), principal component analysis (PCA) and cluster analysis (CA) were used to comprehensively evaluate the quality ch...

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Bibliographic Details
Main 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
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Zanthoxylum armatum DC
Flavor characteristics
Quality characteristics
Principal component analysis
Cluster analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523001645

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http://www.sciencedirect.com/science/article/pii/S2590157523001645

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