Feng, Xiya published the artcileDiscrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS, Synthetic Route of 106-25-2, the publication is Food Chemistry (2022), 131671, database is CAplus and MEDLINE.
Huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum armatum DC.) is a highly prized spice in China due to its distinctive aroma and taste. The volatile organic compounds (VOCs) of eight kinds of red and green huajiao which varied according to geog. indication of P. R. China were evaluated by electronic nose (E-nose), headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS). Results showed that red huajiao emitted more terpenes, esters, and fewer alcs. than green huajiao. Partial least squares-discriminant anal. based on GC-MS and GC-IMS data was revealed a good classifying tool for huajiao from different original habitats. Four and eight aroma substances were selected as the potential markers by the variable importance in projection (VIP) variable selection method, resp. The results of the current study provide a useful basis in the huajiao aroma difference study. Addnl., a rapid huajiao aroma anal. method using GC-IMS was developed.
Food Chemistry published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C10H18O, Synthetic Route of 106-25-2.
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