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Outline
To investigate the characteristic aroma composition in the leaves of different Zanthoxylum species, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile components in leaves of Zanthoxylum acanthopodium (thorny variety), Zanthoxylum armatum (bamboo-leaf variety), and Zanthoxylum armatum ‘Kuntai2’ (spineless variety). A total of 85 volatile compounds were identified, among which terpenes (55.29%), esters (17.65%), and alcohols (16.47%) were the predominant constituents. 47 volatile compounds were detected in thorny variety leaves, 32 in bamboo-leaf variety, and 62 in non-thorny variety. Multivariate statistical analyses (PCA and PLS-DA) showed that the composition and abundance of volatile compounds in three varieties had significant difference, with the spineless variety exhibited the greatest diversity. Through variable importance in projection (VIP) and odor activity value (OAV) analyses, 30 key aroma compounds were identified, among which terpenes such as 3-carene and β-phellandrene contributed the most to aroma differences. OAV analysis demonstrated that β-phellandrene was the dominant aroma-active compound that imparted peppery characteristics to the thorny variety. Similarly, linalool emerged as the major contributor to the citrus notes in the bamboo-leaf variety, while (E)-β-ocimene was identified as the primary odorant responsible for the herbal aroma of the spineless variety. All three varieties showed high OAV readings of linalyl acetate, a major contributor to fruity aroma. Based on aroma type classification and profile radar charts, the characteristics of three varieties has been identified: The thorny variety was dominated by peppery notes, the bamboo-leaf variety by camphor and citrus aromas, and the spineless variety by herbal, citrus and woody notes. In conclusion, this research systematically studied the volatile components and aroma profiles of three Zanthoxylum varieties' leaf. The findings establish a theoretical foundation for further use of this ingredient in food processing and spice manufacturing.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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