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The Effects of Microencapsulation Technology on the Flavor Quality of Zanthoxylum Oil Based on E-Nose, GC-IMS, and GC-MS

文献类型： 外文期刊

作者： Wang, Liangyun 1 ; Chen, Jia 1 ; Cai, Xuemei 1 ; Li, Dandan 1 ; Zhao, Xinxin 3 ; Fu, Yu 2 ; Huang, Lei 4 ; Rao, Yi 4 ; Yi, Yuwen 1 ; Qiao, Mingfeng 1 ; Miao, Baohe 3 ;

作者机构： 1.Sichuan Tourism Univ, Culinary Sci Key Lab Sichuan Prov, Chengdu 610100, Peoples R China

2.Southwest Minzu Univ, Coll Food Sci & Technol, Chengdu 610041, Peoples R China

3.Chinese Acad Agr Sci, Inst Urban Agr, Chengdu Natl Agr Sci & Technol Ctr, Chengdu 610213, Peoples R China

4.Chengdu Railway Chuanzhiwei Travel Serv Co Ltd, Chengdu 610084, Peoples R China

关键词： Zanthoxylum oil; microencapsulation technology; GC-MS; GC-IMS; flavor quality

期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：5.0 ）

ISSN：

年卷期： 2025 年 30 卷 16 期

页码：

收录情况： SCI

摘要： To investigate the impact of microencapsulation on the volatile organic compounds (VOCs) in Zanthoxylum oil, this study compared unencapsulated Zanthoxylum oil (ZO) with microencapsulated Zanthoxylum oil (MZO) using physicochemical analysis, sensory evaluation, and molecular sensory analysis. Sensory evaluation revealed significant differences in aroma attributes between ZO and MZO, whereas no notable differences were observed in numbing intensity or overall acceptability. Colorimetric analysis indicated significant distinctions between the two samples. Electronic nose (E-nose) analysis demonstrated a reduction in overall aroma intensity for MZO compared to ZO. Gas chromatography-mass spectrometry (GC-MS) identified 43 VOCs, including 22 compounds present in both samples, accounting for 46.8% of the total. Terpenes represented the predominant class in both ZO (69.7%) and MZO (68.2%). Comprehensive analysis based on odor activity value (OAV) and variable importance in projection (VIP) identified nine volatile compounds as key aroma contributors. Gas chromatography-ion mobility spectrometry (GC-IMS) detected 90 the volatile organic compounds (VOCs), with esters (30.38%) and heterocyclic compounds (10.42%) predominating in ZO, while esters (29.08%) and alcohols (26.12%) were predominant in MZO. Compared to ZO, MZO exhibited increased levels of alcohols (from 12.04% to 26.12%) and terpenes (from 1.39% to 3.53%), but decreased levels of acids (from 5.77% to 2.72%) and aldehydes (from 10.29% to 4.62%). This approach provides a comprehensive assessment of flavor quality before and after microencapsulation, offers a scientific basis for quality control, and facilitates the development and utilization of Zanthoxylum oil resources.

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