{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,10]],"date-time":"2026-11-10T02:06:25Z","timestamp":1794276385799,"version":"4.9.0"},"reference-count":33,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,4,28]],"date-time":"2026-04-28T00:00:00Z","timestamp":1777334400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010814","name":"Anhui Province Department of Education","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100010814","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,5]]},"DOI":"10.1016\/j.fochx.2026.103932","type":"journal-article","created":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T02:49:22Z","timestamp":1777603762000},"page":"103932","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":1,"special_numbering":"C","title":["Integrating E-nose, E-tongue, and GC\u2013MS analysis reveals the volatile profile and flavor characteristics of different huajiao cultivars"],"prefix":"10.1016","volume":"36","author":[{"given":"Huaguang","family":"Qin","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shitao","family":"Fang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huiwei","family":"Xu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siqi","family":"Jiang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiahao","family":"Bu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongjie","family":"Long","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guosheng","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lumin","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ge","family":"Jin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dan","family":"Mu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2026.103932_bb0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.pbi.2024.102607","article-title":"Plant specialized metabolism: Diversity of terpene synthases and their products","volume":"81","author":"Bergman","year":"2024","journal-title":"Current Opinion in Plant Biology"},{"issue":"12","key":"10.1016\/j.fochx.2026.103932_bb0010","doi-asserted-by":"crossref","DOI":"10.3390\/biom11121803","article-title":"Health benefits and pharmacological properties of carvone","volume":"11","author":"Bouyahya","year":"2021","journal-title":"Biomolecules"},{"issue":"1","key":"10.1016\/j.fochx.2026.103932_bb0015","first-page":"1","article-title":"Application of molecular sensory analysis in determining food flavor: A review","volume":"5","author":"Buyukkurt","year":"2024","journal-title":"Journal of Raw Materials to Processed Foods"},{"issue":"12","key":"10.1016\/j.fochx.2026.103932_bb0020","doi-asserted-by":"crossref","first-page":"2389","DOI":"10.3390\/foods12122389","article-title":"Aroma perception of limonene, linalool and \u03b1-Terpineol combinations in pinot Gris wine","volume":"12","author":"Chigo-Hernandez","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.103932_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2024.106268","article-title":"Identification of key off-flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory-directed flavor analysis and partial least squares regression (PLSR)","volume":"131","author":"Dong","year":"2024","journal-title":"Journal of Food Composition and Analysis"},{"key":"10.1016\/j.fochx.2026.103932_bb0030","article-title":"Unraveling the influence of boiling time on aroma generation in huajiao (Zanthoxylum bungeanum Maxim.) water during boiling through molecular sensory science","volume":"24","author":"Dong","year":"2024","journal-title":"Food Chemistry: X"},{"issue":"2","key":"10.1016\/j.fochx.2026.103932_bb0035","article-title":"Application of terpenoid compounds in food and pharmaceutical products","volume":"9","author":"Fan","year":"2023","journal-title":"Fermentation (Basel)"},{"key":"10.1016\/j.fochx.2026.103932_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.114964","article-title":"Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits","volume":"195","author":"Feng","year":"2024","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.103932_bb0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.131671","article-title":"Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC\u2013MS","volume":"375","author":"Feng","year":"2022","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/j.fochx.2026.103932_bb0050","doi-asserted-by":"crossref","first-page":"836","DOI":"10.3390\/foods13060836","article-title":"Aroma characteristics of green huajiao in Sichuan and Chongqing area using sensory analysis combined with GC-MS","volume":"13","author":"Gao","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.103932_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2023.100448","article-title":"Conversion of (poly) phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites","volume":"6","author":"Gaur","year":"2023","journal-title":"Current Research in Food Science"},{"key":"10.1016\/j.fochx.2026.103932_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2025.107968","article-title":"Study on the aroma formation pathways in Huajiao (Zanthoxylum bungeanum M.) oil during the frying process: Instrumental, sensory, and correlation analysis","volume":"146","author":"Gu","year":"2025","journal-title":"Journal of Food Composition and Analysis"},{"issue":"1","key":"10.1016\/j.fochx.2026.103932_bb0065","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s11696-021-01865-8","article-title":"Caryophyllene and caryophyllene oxide: A variety of chemical transformations and biological activities","volume":"76","author":"Gyrdymova","year":"2022","journal-title":"Chemical Papers"},{"key":"10.1016\/j.fochx.2026.103932_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.103083","article-title":"Characterization of volatile components of microwave dried perilla leaves using GC\u2013MS and E-nose","volume":"56","author":"Jin","year":"2023","journal-title":"Food Bioscience"},{"issue":"13","key":"10.1016\/j.fochx.2026.103932_bb0075","doi-asserted-by":"crossref","first-page":"4286","DOI":"10.1080\/10408398.2022.2140331","article-title":"Extraction and purification of \u03b1-pinene; a comprehensive review","volume":"64","author":"Karimkhani","year":"2024","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"6","key":"10.1016\/j.fochx.2026.103932_bb0080","doi-asserted-by":"crossref","first-page":"714","DOI":"10.3390\/metabo13060714","article-title":"Analysis of metabolites and metabolic pathways of three Chinese jujube cultivar","volume":"13","author":"Liu","year":"2023","journal-title":"Metabolites"},{"key":"10.1016\/j.fochx.2026.103932_bb0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.126564","article-title":"Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. Pericarp oil by application of gas chromatography\u2013mass spectrometry\u2013olfactometry and odor activity value","volume":"319","author":"Liu","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103932_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2024.104574","article-title":"Enhancing food authentication through E-nose and E-tongue technologies: Current trends and future directions","volume":"150","author":"Mahanti","year":"2024","journal-title":"Trends in Food Science & Technology"},{"issue":"9","key":"10.1016\/j.fochx.2026.103932_bb0095","doi-asserted-by":"crossref","first-page":"2414","DOI":"10.1007\/s12161-022-02285-4","article-title":"An optimized detection method for Chinese red Huajiao geographical origin determination, based on electronic tongue and ensemble recognition algorithm","volume":"15","author":"Mao","year":"2022","journal-title":"Food Analytical Methods"},{"key":"10.1016\/j.fochx.2026.103932_bb0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.131984","article-title":"Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. And Zanthoxylum schinifolium sieb. Et Zucc.) oils","volume":"377","author":"Ni","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103932_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112629","article-title":"Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS","volume":"167","author":"Shao","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.103932_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130410","article-title":"Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.)","volume":"364","author":"Su","year":"2021","journal-title":"Food Chemistry"},{"issue":"28","key":"10.1016\/j.fochx.2026.103932_bb0115","doi-asserted-by":"crossref","first-page":"17646","DOI":"10.1021\/acs.jafc.5c03910","article-title":"Novel Antileukemic active constituent in a unique Sichuan pepper called \u201cDingtan hua jiao\u201d","volume":"73","author":"Tang","year":"2025","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103932_bb0120","unstructured":"Van Gemert, L. (2011). Odour thresholds. Compilations of odour threshold values in air, water and other media, 2."},{"issue":"5","key":"10.1016\/j.fochx.2026.103932_bb0125","doi-asserted-by":"crossref","first-page":"1199","DOI":"10.1080\/14786419.2024.2332949","article-title":"Citronellal: A natural aldehyde with important properties","volume":"39","author":"Venancio","year":"2025","journal-title":"Natural Product Research"},{"issue":"1","key":"10.1016\/j.fochx.2026.103932_bb0130","article-title":"Network pharmacology-based analysis of the underlying mechanism of Huajiao for pain relief","volume":"2021","author":"Wu","year":"2021","journal-title":"Evidence-based Complementary and Alternative Medicine"},{"issue":"1","key":"10.1016\/j.fochx.2026.103932_bb0135","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1016\/j.foodres.2012.03.010","article-title":"An ethnobotanical survey of medicinal spices used in Chinese hotpot","volume":"48","author":"Wu","year":"2012","journal-title":"Food Research International"},{"issue":"5","key":"10.1016\/j.fochx.2026.103932_bb0140","doi-asserted-by":"crossref","first-page":"1689","DOI":"10.1021\/jf0728101","article-title":"Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)","volume":"56","author":"Yang","year":"2008","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2026.103932_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136639","article-title":"Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin","volume":"427","author":"Zhang","year":"2023","journal-title":"Food Chemistry"},{"issue":"10","key":"10.1016\/j.fochx.2026.103932_bb0150","doi-asserted-by":"crossref","first-page":"2172","DOI":"10.3390\/ijms18102172","article-title":"Zanthoxylum bungeanum maxim. (Rutaceae): A systematic review of its traditional uses, botany, phytochemistry, pharmacology, pharmacokinetics, and toxicology","volume":"18","author":"Zhang","year":"2017","journal-title":"International Journal of Molecular Sciences"},{"key":"10.1016\/j.fochx.2026.103932_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.biotechadv.2023.108124","article-title":"Development of isopentenyl phosphate kinases and their application in terpenoid biosynthesis","volume":"64","author":"Zhang","year":"2023","journal-title":"Biotechnology Advances"},{"key":"10.1016\/j.fochx.2026.103932_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.indcrop.2023.117371","article-title":"Comparative analysis of fatty acids, volatile and non-volatile components in red huajiao (Zanthoxylum bungeanum maxim.) and green huajiao (Zanthoxylum armatum DC.) using GC-MS, UPLC-LTQ-Orbitrap-MS\/MS and HPLC-DAD","volume":"204","author":"Zhao","year":"2023","journal-title":"Industrial Crops and Products"},{"key":"10.1016\/j.fochx.2026.103932_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132659","article-title":"Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC\u00d7 GC-O-MS","volume":"385","author":"Zhao","year":"2022","journal-title":"Food Chemistry"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526004530?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526004530?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T07:47:38Z","timestamp":1788853658000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526004530"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,5]]},"references-count":33,"alternative-id":["S2590157526004530"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.103932","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,5]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Integrating E-nose, E-tongue, and GC\u2013MS analysis reveals the volatile profile and flavor characteristics of different huajiao cultivars","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.103932","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"103932"}}