Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin.

Abstract

Sichuan pepper oleoresin (SPO) is highly appreciated by the food industry as well as consumers for flavor. To understand the overall flavor of SPO and how the quality changes during practical application, this study investigated the effects of five cooking methods on the quality, sensory, and flavor compounds of SPO. The differences in physicochemical properties and sensory evaluation responded to potential changes in SPO after cooking. The SPO after different cooking could be clearly distinguished by E-nose and PCA. Based on the qualitative analysis of volatile compounds, 13 compounds were screened by OPLS-DA that had the ability to explain above differences. Further analysis of taste substances revealed that pungent substances (hydroxy-α-sanshool) were significantly reduced in SPO after cooking. And the conclusion that the degree of bitterness significantly increased was predicted by E-tongue. The PLS-R model was developed to achieve correlation analysis between aroma molecules and sensory quality.