The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China
Jiahui Liu, Junzhe Wan, Yu Zhang, Xiaoyan Hou, Guanghui Shen, Shanshan Li +7 more
Food Chemistry X
Abstract
In this study, the quality indexes and sensory evaluation of <i>Zanthoxylum armatum</i> 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 <i>Z. armatum</i>. The results showed that the sensory indexes and physicochemical indexes of <i>Z. armatum</i> were significantly correlated. Five principal component factors were extracted from 12 indexes by PCA, and a comprehensive evaluation model of quality was established with <i>Y = 0.2943Y<sub>1</sub> + 0.2387Y<sub>2</sub> + 0.1896Y<sub>3</sub> + 0.1679Y<sub>4</sub> + 0.1094Y<sub>5</sub></i>. 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 <i>Z. armatum</i> in Southwest China. This work provided an important theory and practice reference for <i>Z. armatum</i> quality evaluation and in-depth product development.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Zanthoxylum armatum DC. correlated sensory indexes and physicochemical indexes
“The results showed that the sensory indexes and physicochemical indexes of Z. armatum were significantly correlated.”
Zanthoxylum armatum DC. quality characteristic indexes hydroxyl-sanshools, linalool content, and b* value
“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.”
Zanthoxylum armatum DC. extracted five principal component factors
“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.”