The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China
© 2023 The Author(s)..
In this study, the quality indexes and sensory evaluation of Zanthoxylum armatum DC. from the main production areas in Southwest China were analyzed. Further, correlation analysis (CRA), principal component analysis (PCA) and cluster analysis (CA) were used to comprehensively evaluate the quality characteristics of Z. armatum. The results showed that the sensory indexes and physicochemical indexes of Z. armatum were significantly correlated. Five principal component factors were extracted from 12 indexes by PCA, and a comprehensive evaluation model of quality was established with Y = 0.2943Y1 + 0.2387Y2 + 0.1896Y3 + 0.1679Y4 + 0.1094Y5. On this basis, 21 producing areas were grouped into 4 groups and 3 groups by Q-type CA, respectively. R-type CA showed that the content of hydroxyl-sanshools, linalool content and b* value were the quality characteristic indexes of Z. armatum in Southwest China. This work provided an important theory and practice reference for Z. armatum quality evaluation and in-depth product development.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:18 |
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| Enthalten in: |
Food chemistry: X - 18(2023) vom: 30. Juni, Seite 100721 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Liu, Jiahui [VerfasserIn] |
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| Links: |
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| Themen: |
Cluster analysis |
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| Anmerkungen: |
Date Revised 04.07.2023 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
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| doi: |
10.1016/j.fochx.2023.100721 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM358984106 |
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| 245 | 1 | 4 | |a The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China |
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| 500 | |a Date Revised 04.07.2023 | ||
| 500 | |a published: Electronic-eCollection | ||
| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a © 2023 The Author(s). | ||
| 520 | |a In this study, the quality indexes and sensory evaluation of Zanthoxylum armatum DC. from the main production areas in Southwest China were analyzed. Further, correlation analysis (CRA), principal component analysis (PCA) and cluster analysis (CA) were used to comprehensively evaluate the quality characteristics of Z. armatum. The results showed that the sensory indexes and physicochemical indexes of Z. armatum were significantly correlated. Five principal component factors were extracted from 12 indexes by PCA, and a comprehensive evaluation model of quality was established with Y = 0.2943Y1 + 0.2387Y2 + 0.1896Y3 + 0.1679Y4 + 0.1094Y5. On this basis, 21 producing areas were grouped into 4 groups and 3 groups by Q-type CA, respectively. R-type CA showed that the content of hydroxyl-sanshools, linalool content and b* value were the quality characteristic indexes of Z. armatum in Southwest China. This work provided an important theory and practice reference for Z. armatum quality evaluation and in-depth product development | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Cluster analysis | |
| 650 | 4 | |a Flavor characteristics | |
| 650 | 4 | |a Principal component analysis | |
| 650 | 4 | |a Quality characteristics | |
| 650 | 4 | |a Zanthoxylum armatum DC | |
| 700 | 1 | |a Wan, Junzhe |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Yu |e verfasserin |4 aut | |
| 700 | 1 | |a Hou, Xiaoyan |e verfasserin |4 aut | |
| 700 | 1 | |a Shen, Guanghui |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Shanshan |e verfasserin |4 aut | |
| 700 | 1 | |a Luo, Qingying |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Qingye |e verfasserin |4 aut | |
| 700 | 1 | |a Zhou, Man |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Xingyan |e verfasserin |4 aut | |
| 700 | 1 | |a Wen, Chenggang |e verfasserin |4 aut | |
| 700 | 1 | |a Zhu, Xiang |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Zhiqing |e verfasserin |4 aut | |
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