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Moisture dynamics and flavor evolution in green Sichuan pepper during processing: An LF-NMR/MRI approach

Jiao Wang1, Xingyuan Zhu1, Junhang Ye1

  • 1College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China.

Food Chemistry
|November 20, 2025
PubMed
Summary

Parallel-flow dehydration (PD) best preserves Sichuan pepper flavor by optimizing moisture migration during processing. This method enhances water distribution and aroma compound retention in Zanthoxylum armatum DC.

Keywords:
Correlation analysisDehydration and rehydrationNumbing substanceVolatile compoundsZanthoxylum armatum DC.

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