Abstract
Zanthoxylum armatum DC Prodr. pericarp (ZAP) is an important spice because of its unique odor and taste. ZAP oil was obtained by supercritical carbon dioxide extraction. To characterize potent odorants in ZAP oil, volatiles were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation. Gas chromatography–mass spectrometry–olfactometry analyses identified a total of 32 odor-active compounds, and their flavor dilution (FD) factors, ranging from 2 to 4096, were measured by aroma extract dilution analysis. To further determine their contributions to the characteristic odor of ZAP oil, 24 odorants with FD factors ≥8 were quantitated, and their odor activity values (OAVs) were calculated. Sixteen compounds with OAVs ≥1 contributed to the characteristic aroma profile of ZAP oil. Linalool had the highest FD factor, concentration and OAV, and its chiral structure was identified as S-(+)-linalool.
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