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Study on the Aroma Formation Pathways in Huajiao Oil During the Frying Process: Instrumental, Sensory, and Correlation Analysis

https://doi.org/10.2139/ssrn.5248356
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Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils
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Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
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Contribution of lipid to the formation of characteristic volatile flavor of peanut oil
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Multiomics strategy reveals the accumulation and biosynthesis of bitter components in Zanthoxylum schinifolium Sieb. et Zucc
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Changes in qualities of dried Zanthoxylum armatum DC. at different storage methods
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Precursors of volatile organics in foxtail millet (Setaria italica) porridge: The relationship between volatile compounds and five fatty acids upon cooking
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Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis
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The study of frozen chestnut consumer preference based on sensory oriented flavor analysis and physicochemical properties
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Radiofrequency-assisted hot-air drying of Sichuan pepper (Huajiao)
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Effect of 2-alkenals on the Maillard reaction of cysteine-glucose: Initial stage intermediate formation and flavor compound generation pathways
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Assessment of microwave roasting-induced changes in composition and signature flavor compounds of black pepper (Pepper nigrum L.)
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The Methylerythritol Phosphate Pathway to Isoprenoids
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Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil
inferredcites →https://doi.org/10.1021/acs.jafc.9b01564openalex-snapshot
Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments
inferredcites →https://doi.org/10.1021/es9810641openalex-snapshot
Thermal Degradation of Terpenes: Camphene, Δ 3 -Carene, Limonene, and α-Terpinene
inferredcites →https://doi.org/10.1021/jacs.7b04480openalex-snapshot
Terpene Cyclizations inside a Supramolecular Catalyst: Leaving-Group-Controlled Product Selectivity and Mechanistic Studies
inferredcites →https://doi.org/10.1021/jf950284kopenalex-snapshot
Changes in the Volatile Composition of Yuzu (Citrus junos Tanaka) Cold-Pressed Oil during Storage
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Methylerythritol 4-phosphate (MEP) pathway metabolic regulation
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Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
inferredcites →https://doi.org/10.1111/1750-3841.16044openalex-snapshot
Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting
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Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00352.xopenalex-snapshot
Chemistry of Deep‐Fat Frying Oils
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Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage
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Medically Useful Plant Terpenoids: Biosynthesis, Occurrence, and Mechanism of Action
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