Introduction

The flavor of Szechuan pepper plays an important role in Sichuan cuisine, where it is responsible for the tingling and numbing characteristic. The aims of this study were to characterize and identify aroma-active compounds of Szechuan pepper and to evaluate changes in flavor components between room and high temperature (ca. 70–80 °C).

Methods

Solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used.

Results

In this study, linalool, linalyl acetate, and limonene were identified as the major components by both SAFE and HS-SPME. Seven compounds, namely myrcene, limonene, 1,8-cineole, linalool, 2-phenylethanol, 4-methylacetophenone, and trans-carveol, were identified as aroma-active compounds using GC-O. The most intense aroma-active compounds were 1,8-cineole and linalool. Moreover, 2-phenylethanol and 4-methylacetophenone were identified as aroma-active components for the first time in Szechuan pepper. The relative contents of 1,8-cineole, linalool, 2-phenylethanol, 4-methylacetophenone, and trans-carveol were significantly increased as simulated cooking temperature increased from 40 to 75 °C, whereas myrcene, limonene, and hexanal were significantly decreased; 1,8-cineole was not detected at 40 °C but was detected at 75 °C.

Conclusions

A total of 83 volatile compounds were identified, including 62 by SAFE and 57 by HS-SPME. Of these, 34 volatile compounds were identified by both SAFE and HS-SPME. For the first time, 2-phenylethanol and 4-methylacetophenone were identified as key aroma-active components in Szechuan pepper. The overall flavor of Szechuan pepper might be influenced by a result of the relative ratios of key aroma-active components. Cooking temperature should be taken into consideration when Szechuan pepper is used as an ingredient in food.

Implications

These results could be beneficial for furthering our understanding of aroma-active compounds in Szechuan pepper and improving dishes prepared with this ingredient.

中文翻译：

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气相色谱-比色法测定和评价不同蒸煮温度下四川辣椒的香气活性成分变化

介绍

四川辣椒的风味在四川美食中起着重要作用，它具有刺痛和麻木的特征。这项研究的目的是鉴定和鉴定四川胡椒的香气活性化合物，并评估室温和高温（约70–80°C）之间风味成分的变化。

方法

使用溶剂辅助风味蒸发（SAFE）和顶空固相微萃取（HS-SPME），然后使用气相色谱-质谱（GC-MS）和气相色谱-嗅觉法（GC-O）。

结果

在这项研究中，SAFE和HS-SPME均将芳樟醇，乙酸芳樟酯和li烯鉴定为主要成分。使用GC-O鉴定出七个化合物，即月桂烯，柠檬烯，1,8-桉树脑，芳樟醇，2-苯基乙醇，4-甲基苯乙酮和反式香芹酚，为芳香活性化合物。最强烈的芳香活性化合物是1,8-桉树脑和芳樟醇。此外，在四川辣椒中首次鉴定出2-苯基乙醇和4-甲基苯乙酮为芳香活性成分。1,8-桉树脑，芳樟醇，2-苯基乙醇，4-甲基苯乙酮和反式的相对含量当烹饪温度从40°C升高到75°C时，香芹酚含量显着增加，而月桂烯，柠檬烯和己醛的含量显着降低；在40°C时未检出1,8-桉树脑，但在75°C时检出。

结论

总共鉴定出83种挥发性化合物，其中SAFE检测出62种，HS-SPME检测出57种。其中，SAFE和HS-SPME均鉴定出34种挥发性化合物。首次将2-苯基乙醇和4-甲基苯乙酮确定为四川辣椒中的关键香气活性成分。关键香料活性成分的相对比例可能会影响四川胡椒的整体风味。使用四川胡椒粉作为食物成分时，应考虑烹饪温度。

含义

这些结果可能有助于增进我们对四川辣椒中香气活性化合物的了解，并改善用这种成分制成的菜肴。