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Characterization of Key Aroma Active Compounds in Sichuan Pepper Oleoresins From Different Origins by GC-O-MS and

Chenwei Ma1, Haining Zhuang2, Lingyun Yao1

  • 1School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, People's Republic of China.

Journal of Food Science
|April 6, 2026
PubMed

Keywords:
GC×GC–TOF–MSSichuan pepper oleoresin (SPO)gas chromatography–olfactometry–mass spectrometry (GC–O–MS)key aroma compoundsorthogonal projections to latent structures‐discriminant analysis (OPLS‐DA)sensory evaluation

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