Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim

Abstract

Fresh and dried Zanthoxylum bungeanum Maxim volatiles of two main cultivars including Dahongpao and Meihuajiao, were determined through GC-MS and compared. In all the tested samples, linalool, D-limonene, eucalyptol, 3-nonanone, and b-myrcene were identified as the five predominant components. The percentages of these components in fresh Dahongpao were 23.89%, 21.04%, 7.46%, 5.63% and 5.87%, respectively. Similar percentages, 27.28%, 17.62%, 6.39%, 1.66% and 7.8%, were found in dried Dahongpao. In general, the contents of linalool and b-myrcene in dried Dahongpao and Meihuajiao were slightly higher than those in fresh samples, whereas the contents of D-limonene, eucalyptol, and 3-nonanone were lower. Partial least squares discriminant analysis results showed that the two cultivars could be clearly differentiated based on volatiles, whereas, the fresh and dried Zanthoxylum bungeanum Maxim samples could not. This demonstrated that the drying process had no significant effect on the volatiles.

Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage

“…The results shown in Table 3 indicate that 41 volatiles were identified in the sausage samples, including four aldehydes, nine alcohols, eight esters, 16 olefins, three ketones and one acid. Among these, 26 volatiles were also reported as typical flavor components of Z. bungeanum 10,43 . Compared to the blank groups, the addition of ZBEO obviously increased the contents of volatiles.…”

“…Zanthoxylum bungeanum is a widely used seasoning in Chinese‐style sausage for endowing flavor, so adding ZBEO to Chinese‐style sausage will not arouse the dislike of the consumers. More importantly, because ZBEO is rich in bioactive components, its antioxidant function has been gradually developed in recent years 43 . The results shown in Fig.…”

“…More importantly, because ZBEO is rich in bioactive components, its antioxidant function has been gradually developed in recent years. 43 The results shown in Fig. 3 suggest that, with prolonged storage time, the degree of oxidation increased in Chinese-style sausages.…”

“…Among these, 26 volatiles were also reported as typical flavor components of Z. bungeanum. 10,43 Compared to the blank groups, the addition of ZBEO obviously increased the contents of volatiles. The microencapsulation process reduced the volatiles contents in ZBEO, which may be the microencapsulation could shield some volatile components such as linalyl acetate, (R)-limonene, and γ-terpinene (Table 3).…”

Prickly Ash Seed Kernel: A New Bio-Fumigation Material Against Tobacco Black Shank

“…Additionally, two unknown components accounted for 10.15%. Previous studies have investigated the volatile compositions of the pericarp and essential oil from dried Z. bungeanum [23,24]. To our knowledge, this is the first report to identify the volatile components of PSK.…”