Quantitative evaluation of quality indicators and flavor characteristics of the same variety of chili from different producing areas of China: An integrated multivariate analysis.

IF 9.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-10-07 eCollection Date: 2026-10-01 DOI:10.1016/j.fochx.2026.104589

Wenxin Li, Yong Yin, Peng Zhou, Jia Yan, Yongping Wang, Xiaojing Sun, Ju Chen, Min Lu, Xueya Wang, Jianwen He

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Abstract

This study investigated the effects of different producing areas on the quality of the chili pepper variety Layan 12, encompassing chemical properties, volatile flavor components, untargeted metabolites, and meteorological factors. Significant quality variations were observed among the four regions. A total of 103 volatile flavor compounds were identified, of which 11 were classified as differential compounds. Notably, concentrations of beta-cyclocitral and dihydroactinidiolide were higher in samples from Guizhou. Untargeted metabolomics revealed 3419 metabolites, among which 5 were annotated as key characteristic components. Correlation analysis indicated that global radiation, relative humidity, temperature, and diurnal temperature range are important environmental factors associated with chili fruit quality formation. Principal component analysis demonstrated that Guizhou achieved the highest comprehensive score, followed by Henan and Inner Mongolia. These findings provide a scientific basis for the selection of optimal chili producing areas.

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中国不同产地同一品种辣椒品质指标及风味特征的定量评价：综合多变量分析

研究了不同产地对拉延12号辣椒品质的影响，包括化学性质、挥发性风味成分、非靶向代谢物和气象因素。四个地区的质量差异显著。共鉴定出103种挥发性风味化合物，其中11种为差异化合物。值得注意的是，贵州样品中-环柠檬醛和二氢actinidiolide的浓度较高。非靶向代谢组学发现3419种代谢物，其中5种被注释为关键特征成分。相关分析表明，全球辐射、相对湿度、温度和日温差是影响辣椒果实品质形成的重要环境因子。主成分分析表明，贵州综合得分最高，河南、内蒙古次之。研究结果为辣椒最佳产区的选择提供了科学依据。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.