Research progress on the main flavor components and detection methods of Zanthoxylum bungeanum Maxim.

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-04-18 DOI:10.1016/j.jfca.2025.107658

Wen-Juan Shi , Tian Chai , Chun-Mei Lv , Xing-Rong Wang , Xin-Ru Zhang , Yin Qiang , Wei-Feng Wang , Jun-Li Yang

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Abstract

Zanthoxylum bungeanum Maxim. (ZBM), as a distinctive spice, is widely used in the food industry offering significant economic value and market potential. The flavor profiles are the key factor in market competition, which are mainly characterized by three dimensions: aroma, numbness and bitterness. Aroma is mainly derived from volatile terpenes, alcohols and esters, and numbness is dominated by unsaturated fatty acid amides, while bitterness is closely related to coumarins, flavonoids and alkaloids. At present, the detection of flavor substances of ZBM was conducted mainly through sensory combined with instrumental analysis, but the existing detection methods need to be improved in terms of sensitivity, standardization and cost efficiency. This review systematically summarizes and analyzes the chemical composition, structural characteristics, and detection methods of the main flavor profiles of ZBM. Furthermore, future research directions are proposed, including the development of low-cost, real-time detection technologies of aroma substances, stabilization methods of numbing substances, and the research of bitter sources. The review aims to provide theoretical support for precise flavor analysis, quality optimization, and high-value product development of ZBM.

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花椒主要风味成分及检测方法研究进展。

花椒。（ZBM）作为一种独特的香料，广泛应用于食品工业，具有重要的经济价值和市场潜力。风味特征是市场竞争的关键因素，主要表现为香气、麻木和苦味三个维度。香气主要来源于挥发性萜类、醇类和酯类，麻木以不饱和脂肪酸酰胺为主，苦味则与香豆素、黄酮类和生物碱密切相关。目前，ZBM风味物质的检测主要是通过感官与仪器分析相结合的方法进行的，现有的检测方法在灵敏度、标准化和成本效益等方面有待改进。本文系统地总结和分析了ZBM的化学成分、结构特征和主要风味特征的检测方法。展望了未来的研究方向，包括开发低成本、实时的香气物质检测技术、麻木物质稳定方法、苦味来源研究等。本文旨在为中药材精细化风味分析、品质优化和高价值产品开发提供理论支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.