@article{GAO2022, 
author = {Xiajie GAO and Kui ZHONG and Lei ZHAO and Haiyan GAO and Bolin SHI and Houyin WANG and Sisi WANG},
title = {Sensory Numb Taste Characteristics and Numb Taste-Active Components of Pepper Oil Produced in Different Areas of China},
year = {2022},
journal = {Food Science},
volume = {43},
number = {8},
pages = {281-287},
keywords = {deep-fried Zanthoxylum bungeanum oil, different production areas, time-intensity curve, high performance liquid chromatography, partial least squares-discriminant analysis},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210507-045},
doi = {10.7506/spkx1002-6630-20210507-045},
abstract = {Pepper (Zanthoxylum bungeanum) oil was produced by deep-frying using 17 Chinese red pepper samples from different geographical origins as raw materials, and sensory evaluation and high performance liquid chromatography-mass spectrometry (HPLC-MS) were used to determine the temporal dynamic curves of numb taste intensity and the content and composition of numb taste-active substances, respectively. The numb taste characteristics of pepper oil from different production areas were investigated by partial least squares-discriminant analysis (PLS-DA) and systematic cluster analysis (CA). The results showed that the numb taste characteristics and the composition of numb taste-active components of pepper oil from different production areas were significantly different (P < 0.05). In addition, the 17 oil samples were clustered into four clusters. Cluster Ⅰ included the cultivars Fujiao and Mianjiao from Gansu, and Dahongpao from Maoxian and Wenchuan of Sichuan. Cluster Ⅱ included the cultivar Nanjiao from Sichuan. Cluster Ⅲ included the cultivar Dahongpao from Shaanxi, Shanxi and Hebei. Cluster Ⅳ included small- and large-sized peppers from unknown cultivars.}
}