Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin

Jiong Zhang; Min Zhang; Kai Chen; Bhesh Bhandari; Dewei Deng

doi:10.1016/j.foodchem.2023.136639

Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin

Food Chem. 2023 Nov 30:427:136639. doi: 10.1016/j.foodchem.2023.136639. Epub 2023 Jun 19.

Authors

Jiong Zhang¹, Min Zhang², Kai Chen³, Bhesh Bhandari⁴, Dewei Deng⁵

Affiliations

¹ State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
² State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China. Electronic address: min@jiangnan.edu.cn.
³ State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China.
⁴ School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia.
⁵ Zhengzhou Xuemailong Food Flavor Co. R&D Center, Zhengzhou, Henan, China.

PMID: 37392624
DOI: 10.1016/j.foodchem.2023.136639

Abstract

Sichuan pepper oleoresin (SPO) is highly appreciated by the food industry as well as consumers for flavor. To understand the overall flavor of SPO and how the quality changes during practical application, this study investigated the effects of five cooking methods on the quality, sensory, and flavor compounds of SPO. The differences in physicochemical properties and sensory evaluation responded to potential changes in SPO after cooking. The SPO after different cooking could be clearly distinguished by E-nose and PCA. Based on the qualitative analysis of volatile compounds, 13 compounds were screened by OPLS-DA that had the ability to explain above differences. Further analysis of taste substances revealed that pungent substances (hydroxy-α-sanshool) were significantly reduced in SPO after cooking. And the conclusion that the degree of bitterness significantly increased was predicted by E-tongue. The PLS-R model was developed to achieve correlation analysis between aroma molecules and sensory quality.

Keywords: Correlation analysis; Flavor profiles; Quality inspection; Sichuan pepper oleoresin; Thermal cooking means.

MeSH terms

Cooking / methods
Food*
Odorants / analysis
Piper nigrum*
Taste
Taste Perception

Substances

oleoresins