Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC-MS,...

Understanding consumer preferences is essential for optimizing traditional spice flavor profiles. This study investigated 17 Sichuan peppers (SP) from diverse geographical origins across China combining chemical analysis, sensory evaluation and chemometrics. The Sorting method categorized SPs into distinct aroma clusters aligned with geographical origins, while ranking-descriptive analysis (RDA) identified lemon, mint, citrus and spicy aromas as the primary sensory drivers of consumer preference. Gas chromatography-mass spectrometry (GC-MS) profiling identified 77 volatile compounds, revealing compositional differences between green/red Zanthoxylum species and high (≥6)/low-preference (<6) groups. Orthogonal-partial-least-squares discriminant-analysis (OPLS-DA) pinpointed 16 key compounds (e.g., linalool, eucalyptol, limonene) associated with preference patterns. High-preference SPs exhibited elevated concentrations of these compounds, demonstrating a synergistic linkage between preferred sensory attributes and chemical basis. These findings lay the foundation for optimizing SP flavor by linking key chemical markers to sensory attributes, emphasizing the value of integrating sensory perception with chemical composition for consumer-oriented spice design.