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| Changes of flavor quality of Zanthoxylum bungeanum Maxim. oil and Zanthoxylum armatum DC. oil during accelerated oxidation |
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| DOI： |
| KeyWord:Zanthoxylum bungeanum Maxim. oil Zanthoxylum armatum DC. oil accelerated oxidation numbing substances volatile flavor components |
| FundProject:川菜发展研究中心基金项目（CC21Z28） |
| Author Name | Affiliation | | ZHANG Yu1，PENG Zixin1，YAN Yuhan1，XIANG Fengtao1，WANG Jinsong1，
LI Jianlong1,2，ZHANG Zhiqing1,2，SHEN Guanghui1,2，HOU Xiaoyan1,2 | 1.College of Food Science, Sichuan Agricultural University, Ya′an 625014, Sichuan, China； 2.Key Laboratory of
Storage and Processing of Agricultural Products in Sichuan Province，Ya′an 625014, Sichuan, China |
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| Abstract: |
| In order to provide reference for improving the quality stability and shelf life prediction of Zanthoxylum bungeanum Maxim. oil and Zanthoxylum armatum DC. oil, the flavor quality changes of the two oils during the storage process were studied.The Schaal oven method was used to study the changes in acid value, peroxide value, numbing substances and volatile flavor components of Z. bungeanum Maxim. oil and Z. armatum DC. oil within 35 d of accelerated oxidation. The results showed that the acid value of two oils both met the national limit standard (≤3 mgKOH/g) during the accelerated oxidation period, while the peroxide value of the two oils exceeded the national limit standard (≤0.25 g/100 g) after 15 d for Z. bungeanum Maxim. oil and 20 d for Z. armatum DC. oil. When Z. bungeanum Maxim. oil and Z. armatum DC. oil were oxidized for 10 d and 15 d, the loss rates of numbing substances and volatile flavor components were 5.86%,10.42% and 35.07%,70.01%, respectively.At the end of accelerated oxidation, the total amounts of numbing substances and volatile flavor components in Z. bungeanum Maxim. oil and Z. armatum DC. oil were greatly reduced, the loss rates of numbing substances were 37.15% and 37.30%, and the loss rates of volatile flavor components were 82.03% and 89.08%, respectively. The principal component analysis (PCA)of volatile flavor components found that the unoxidized oil could be clearly distinguished from the oxidized oil. During storage, the numbing substances and volatile flavor components in Z. bungeanum Maxim. oil and Z. armatum DC. oil have varying degrees of loss, and long-term storage is prone to oxidation and rancidity, which has a significant impact on the flavor quality of the product. |
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