ArticleFoods (Basel, Switzerland)2025
Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Comparative Analysis of Volatile Fingerprints and Aroma-Active Compounds in Green and Red Sichuan Pepper Essential Oils Using GC-IMS and GC-O-MS.Molecules (Basel, Switzerland) · 2026Article
- Phenolic Copigment Enhanced Anthocyanin Stability and Color Intensity of Frozen Red Huajiao (Foods (Basel, Switzerland) · 2026Article
- Impact of harvest periods of Sichuan pepper on Sichuan pepper-flavoured chicken using electronic nose, electronic tongue, and chromatography.Food chemistry: X · 2026Article
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Authors and funding
12 authors.
Funding
Abstract
This study investigated aroma changes in Hui Li red Sichuan pepper across five different harvesting times within their typical optimum period based on 24 traditional solar terms, employing sensory evaluation, electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) combined with relative odour activity value (ROAV) and partial least squares discriminant analysis (PLS-DA). Sensory analysis indicated that peppers were characterised by green, citrus, minty, sweet, woody, and peppery numbing aroma attributes. E-nose revealed the greatest aroma difference in peppers occurred between the early and late optimum harvest stages. GC-IMS identified 71 volatile compounds, with esters being the most abundant. Six key compounds identified were crucial for distinguishing peppers harvested at different times. Findings provided a valuable contribution to decide the optimal harvest window for Hui Li red Sichuan peppers, maximising their applications in the seasoning industry.
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