Abstract:
The aroma components of
Zanthoxylum Oil in seven different varieties were determined by headspace solid phase microextraction and gas chromatography-mass spectrometry. The main aroma components in
Zanthoxylum Oil were analyzed by principal component analysis method,and the aroma quality evaluation model of
Zanthoxylum Oil was established. The results showed that there were 81 volatile flavor substances in seven different varieties of
Zanthoxylum Oil,including 15 alcohols,10 aldehydes,5 ketones,34 hydrocarbons,11esters,6 acids and other compounds. The cumulative contribution rate of the first five principal components was 97.261% by principal component analysis,and contained 34 compounds such as
α-terpinol,linalool and limonene,which could reflect the information of the original data well. According to the aroma quality evaluation model of
Zanthoxylum Oil,the comprehensive score of aroma quality of
Zanthoxylum Oil was basically consistent with the results of sensory evaluation. Results of the two evaluation methods showed that the S
4 sample achieved the highest score,
Zanthoxylum Oil made in the red
Zanthoxylum produced from Hanyuan,Sichuan Province,had the best aroma quality,which also indicated that this kind of
Zanthoxylum was most suitable for the preparation of
Zanthoxylum Oil. Therefore,the evaluation model of
Zanthoxylum Oil aroma quality based on principal component analysis method had certain practicability.
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