Comprehensive study on nutritional, flavour and metabolite characteristics of green prickly ash (Zanthoxylum schinifolium) at different picking stages. (31st October 2022)

• Record Type: Journal Article
• Authors: Huang, Shan; Li, Bin; An, Yuanzhe; Yang, Gang; Liao, Shenglan; Kan, Jianquan
• Is Part Of: International journal of food science & technology. Volume 57:Number 12(2022)
• Page Start: 7961
• Page End: 7973
• Publication Date: 2022-10-31
• Subjects: Amino acid -- aroma -- maturity stage -- metabolomics -- quality -- sanshool -- Zanthoxylum schinifolium; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.16154
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The nutritional, flavour and metabolite properties of Zanthoxylum schinifolium in 10–145 days postanthesis (P10‐P145) were comprehensively investigated. With increasing maturity, fruit volume and weight significantly increased, moisture content decreased. Amino acids in Z. schinifolium are mainly composed of arginine, proline, tryptophan and glutamic acid. Total amino acid content reached the highest level of 31.153 mg/g at P130. Total phenols and flavonoids contents reached the highest level at P100. The content of sanshool and volatile oil reached the highest level of 123.76 mg/g and 12.79 mL/100 g, respectively, at P100 and P115. In addition, linalool, as the characteristic aroma component of Z. schinifolium, was the most abundant at P100. Z. schinifolium at P100 is considered to be the most edible and economic value. P100 is therefore considered to be the suitable picking stage for consumption and processing of Z. schinifolium . Meanwhile, metabolomics is performed to quickly identify the maturity of Z. schinifolium in this study. The present results can be used to optimise harvest timing and promote the development of Z. schinifolium industry. Abstract : Dynamic changes of nutrition, flavour and metabolic components of green prickly ash ( Zanthoxylum schinifolium ) at different picking stages.