Effects of Different Pepper Powder Particle Sizes on Volatile Aromatic Compounds in Zanthoxylum Oil Based on GC-IMS, GC-MS, and OAV

Effects of Different Pepper Powder Particle Sizes on Volatile Aromatic Compounds in Zanthoxylum Oil Based on GC-IMS, GC-MS, and OAV

To understand the effects of particle size on the extraction of volatile huajiao (HJ) Zanthoxylum oils, Hanyuan pepper powder of 20, 30, 40, 60, and 80 mesh sizes was fried at 130 ℃ for 20 minutes with rapeseed oil as the extract oil. E-nose, gas chromatography-ion mobility spectrometry (GC-IMS), ga...

Full description

Bibliographic Details
Main Authors:	Lilan CHEN, Xinyi YANG, Mingfeng QIAO, Kaixian ZHU, Fang YANG, Huachang WU, Can YUAN
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2023-04-01
Series:	Shipin gongye ke-ji
Subjects:	zanthoxylum oil aromatic components gc-ims gc-ms oav
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050344

Similar Items

The Construction of Volatile Profiles of Eight Popular Peach Cultivars Produced in Shanghai Using GC-MS and GC-IMS
by: Xia Wang, et al.
Published: (2023-03-01)

Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC–MS, GC–O, and OAV
by: Xuelian Yang, et al.
Published: (2023-08-01)

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS
by: Heting Qi, et al.
Published: (2020-12-01)

Analysis of Volatile Flavor Compounds in Corn under Different Treatments by GC-MS and GC-IMS
by: SUN Jia-qing, et al.
Published: (2021-01-01)

Identification of Key Aroma Components in Fuliang Black Tea Based on HS-SPME-GC-MS and OAV
by: Cuinan YUE, et al.
Published: (2022-05-01)

Analysis of Volatile Compounds’ Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC–MS
by: Liting Zhang, et al.
Published: (2024-11-01)

Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
by: Yuting Rong, et al.
Published: (2023-06-01)

Analysis of Volatile Flavor Compounds in Green Beans under Different Treatments by GC-MS and GC-IMS
by: FENG Tao, et al.
Published: (2021-01-01)

Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques
by: Sihui Guan, et al.
Published: (2024-04-01)

Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS
by: Linjie Xi, et al.
Published: (2021-11-01)

Analysis of Volatile Flavor Compounds in Green Wheat Kernel under Different Treatments by GC-MS and GC-IMS
by: ZHANG Kang-yi, et al.
Published: (2021-01-01)

HS-SPME/GC×GC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of <i>Zanthoxylum motuoense</i>
by: Wei Gu, et al.
Published: (2023-05-01)

Exploring the Profile Contributions in <i>Meyerozyma guilliermondii</i> YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose
by: Yiling Xiong, et al.
Published: (2023-10-01)

The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat
by: Ben Zhang, et al.
Published: (2024-07-01)

Characterisation of the volatile compounds in nine varieties and three breeding selections of celery using GC–IMS and GC–MS
by: Jun Yan, et al.
Published: (2024-12-01)

Volatile characterization of crude and refined walnut oils from aqueous enzymatic extraction by GC-IMS and GC-MS
by: Jiankang Deng, et al.
Published: (2024-01-01)

Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF
by: Pengfei Jiang, et al.
Published: (2024-12-01)

Limitations of GC-QTOF-MS Technique in Identification of Odorous Compounds from Wastewater: The Application of GC-IMS as Supplement for Odor Profiling
by: Wei Gao, et al.
Published: (2021-02-01)

Effect of Sichuan Pepper (<i>Zanthoxylum</i> genus) Addition on Flavor Profile in Fermented Ciba Chili (<i>Capsicum</i> genus) Using GC-IMS Combined with E-Nose and E-Tongue
by: Baozhu Wu, et al.
Published: (2023-08-01)

GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods
by: Qiuhan Chen, et al.
Published: (2024-01-01)

Analyzing Volatile Compounds of Young and Mature <i>Docynia delavayi</i> Fruit by HS-SPME-GC-MS and rOAV
by: Yun Wang, et al.
Published: (2022-12-01)

Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
by: Zhiwei Hou, et al.
Published: (2024-08-01)

Investigation of Volatile Organic Compounds of Whole-Plant Corn Silage Using HS-SPME-GC-MS, HS-GC-IMS and E-Nose
by: Yinge Chen, et al.
Published: (2024-12-01)

The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS
by: Xiaoqing Miao, et al.
Published: (2024-10-01)

The Metabolomic Profile of the Essential Oil from <i>Zanthoxylum caribaeum</i> (syn. <i>chiloperone</i>) Growing in Guadeloupe FWI using GC × GC-TOFMS
by: Lea Farouil, et al.
Published: (2022-12-01)

Analysis of Volatile Compounds in Aged Fengxiang Crude Baijiu Based on GC-MS and GC-IMS
by: Lili LIU, et al.
Published: (2022-12-01)

HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China
by: Xuelu Chi, et al.
Published: (2024-01-01)

Comprehensive characterization and comparison of aroma profiles of rambutan seed oils using GC-MS and GC-IMS combined with chemometrics
by: Yanchi Zhou, et al.
Published: (2024-10-01)

Comparative Study of E-Nose, GC-MS, and GC-IMS to Distinguish Star Anise Essential Oil Extracted Using Different Extraction Methods
by: Xianghua Chai, et al.
Published: (2023-04-01)

Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS
by: Siwang Peng, et al.
Published: (2024-06-01)

Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches
by: Yaxi Zhou, et al.
Published: (2025-01-01)

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation
by: Yaru Zheng, et al.
Published: (2023-03-01)

Characterization of Changes in Ripening Process of Volatile Apple Compounds Based on HS-SPME-GC-MS Analysis
by: Jun Ma, et al.
Published: (2024-10-01)

Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS
by: Lili Gao, et al.
Published: (2023-03-01)

Variations in volatile compounds in Chinese water chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) processed with different methods by HS-GC-IMS and HS-SPME-GC-MS
by: Shuangquan Huang, et al.
Published: (2022-10-01)

Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS
by: Lirong Xu, et al.
Published: (2023-06-01)

Using GC–O–MS, GC–IMS, and chemometrics to investigate flavor component succession regularity in the Niulanshan Erguotou Baijiu brewing process
by: Zhen Wang, et al.
Published: (2024-06-01)

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue
by: Xuemei Cai, et al.
Published: (2024-06-01)

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
by: Ying Li, et al.
Published: (2023-01-01)

Using GC-IMS and SPME-GC-MS to Analysis the Flavor Improvement of Oyster (Crassostrea gigas) Hydrolysates Treated with Lemon Juice
by: Fuxin NAN, et al.
Published: (2022-09-01)