{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:42:04Z","timestamp":1787013724192,"version":"build-2736575974"},"reference-count":37,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,4,5]],"date-time":"2026-04-05T00:00:00Z","timestamp":1775347200000},"content-version":"vor","delay-in-days":4,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T00:00:00Z","timestamp":1775001600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32102123"],"award-info":[{"award-number":["32102123"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      The aroma profile of Sichuan pepper oleoresin (SPO), a potent flavoring agent, varies significantly with geographical origin, but key volatile organic compounds (VOCs) defining these differences are not well understood. This study aimed to delineate the volatile profiles and identify pivotal VOCs in SPOs from three distinct Chinese regions: Wudu (Gansu), Hanyuan (Sichuan), and Hancheng (Shaanxi). Headspace solid\u2010phase microextraction coupled with comprehensive two\u2010dimensional gas chromatography\u2013time\u2010of\u2010flight mass spectrometry (HS\u2010SPME\/GC\u00d7GC\u2013TOF\u2013MS) was employed for non\u2010targeted analysis, identifying 168 VOCs, with terpenes as the most abundant class (45%\u201362%). Orthogonal projections to latent structures\u2010discriminant analysis (OPLS\u2010DA) revealed 25 key differential compounds (VIP\u00a0&gt;\u00a01,\n                      <jats:italic>p\u00a0<\/jats:italic>\n                      &lt;\u00a00.05). GC\u2013olfactometry\u2013MS (GC\u2013O\u2013MS) analysis identified 32 major aroma\u2010active compounds, including linalyl acetate, linalool, and sabinene. Sensory evaluation and correlation analysis indicated that caryophyllene oxide, \u03b1\u2010phellandrene, phenethyl acetate, linalool, linalyl acetate, and caryophyllene were associated with mint, turpentine, woody, floral, fruity, and spicy attributes, respectively. These findings elucidate the primary contributors to the distinct aroma profiles of SPOs from different origins, providing a basis for quality control and targeted flavor development.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70975","type":"journal-article","created":{"date-parts":[[2026,4,6]],"date-time":"2026-04-06T06:31:43Z","timestamp":1775457103000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Characterization of Key Aroma Active Compounds in Sichuan Pepper Oleoresins From Different Origins by GC\u2013O\u2013MS and GC\u00d7GC\u2013TOF\u2013MS"],"prefix":"10.1111","volume":"91","author":[{"given":"Chenwei","family":"Ma","sequence":"first","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haining","family":"Zhuang","sequence":"additional","affiliation":[{"name":"School of Food and Tourism Shanghai Urban Construction Vocational College  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lingyun","family":"Yao","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Min","family":"Sun","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-2688-8417","authenticated-orcid":false,"given":"Chuang","family":"Yu","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wencui","family":"Kang","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huatian","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5582-4419","authenticated-orcid":false,"given":"Tao","family":"Feng","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,5]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114928"},{"issue":"4","key":"e_1_2_9_3_1","first-page":"205","article-title":"Composition and Toxicity of Essential Oil of Illicium simonsii Maxim (Illiciaceae) Fruit Against the Maize Weevils","volume":"4","author":"Chu S. S.","year":"2010","journal-title":"Records of Natural Products"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11696\u2010020\u201001072\u2010x"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114964"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2025.102876"},{"key":"e_1_2_9_7_1","unstructured":"Gemert L. J.2011.Odour Thresholds: Compilations of Odour Threshold Values in Air Water and Other Media."},{"issue":"1","key":"e_1_2_9_8_1","first-page":"59","article-title":"Menthone\u2010 and Estragole\u2010Rich Essential Oil of Cultivated Ocimum basilicum L. From Northwest Iran","volume":"21","author":"Hassanpouraghdam M. B.","year":"2010","journal-title":"Chemija"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2024.119716"},{"key":"e_1_2_9_10_1","first-page":"1391","article-title":"Chemical Composition of Pelargonium Quercetorum Essential Oil","volume":"12","author":"Karimi N.","year":"2013","journal-title":"Iranian Journal of Pharmaceutical Research"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.132058"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2019.111872"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1039\/d5np00026b"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27227760"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2016.03.016"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1177\/1934578\u00d71000500427"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1079\/PAVSNNR202116031"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.112629"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1186\/s40168\u2010023\u201001504\u20102"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2025.107816"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10061292"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9050550"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408347.2017.1411248"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201900205"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.0c06591"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tplants.2024.02.007"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.115219"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2022.09.024"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113925"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13132068"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0728101"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.03.004"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.143883"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13111726"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.132659"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.CRFS.2023.100445"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2021.100176"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.synbio.2025.12.003"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70975","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.70975","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70975","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T01:43:57Z","timestamp":1785462237000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.70975"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4]]},"references-count":37,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2026,4]]}},"alternative-id":["10.1111\/1750-3841.70975"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.70975","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,4]]},"assertion":[{"value":"2025-11-11","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-02-18","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-04-05","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70975"}}