{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,7]],"date-time":"2026-11-07T05:59:48Z","timestamp":1794031188864,"version":"4.8.0"},"reference-count":58,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,22]],"date-time":"2026-08-22T00:00:00Z","timestamp":1787356800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Key Laboratory of Food Sensory Analysis, State Administration for Market Regulation, China","award":["2025SYSKF03001"],"award-info":[{"award-number":["2025SYSKF03001"]}]},{"award":["2025SYSKF03001"],"award-info":[{"award-number":["2025SYSKF03001"]}],"id":[{"id":"https:\/\/ror.org\/00aaqtw69","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Szechuan pepper pungency is traditionally assessed by subjective sensory panels or laboratory instruments, hindering on-site detection. Perceived numbing sensation does not always correspond directly to alkylamide content because multiple electroactive constituents, including polyphenols and sanshools, may contribute to the overall sensory response. Chromatographic methods quantify individual compounds but may not fully reflect integrated human pungency perception. Electrochemical detection bypasses separation, as the voltammetric response integrates oxidative signals from multiple electroactive species. We developed a portable electrochemical system with a custom programmable-gain potentiostat, three-electrode detector, and STM32-controlled software for differential pulse voltammetry (DPV) measurement. Coupled with machine learning, it assessed Zanthoxylum bungeanum (red peppers) and Zanthoxylum schinifolium (green peppers). Fifteen replicate scans from each of 22 origins yielded 330 DPV curves calibrated against general Labeled Magnitude Scale (gLMS) scores from a trained panel. An artificial neural network (ANN) achieved R2 = 0.937 for red peppers, while principal component analysis\u2013support vector regression (PCA\u2013SVR) achieved R2 = 0.860 for green peppers. Competitive adaptive reweighted sampling (CARS) identified three characteristic potential intervals for each type: 0.17\u20130.21, 0.57\u20130.62, and 0.69\u20130.80 V for red peppers, and 0.24\u20130.27, 0.56\u20130.68, and 0.69\u20130.77 V for green peppers. These intervals indicate that pungency-related electrochemical information is distributed across multiple potential regions. The system shows potential for rapid and objective quality assessment of Szechuan pepper.<\/jats:p>","DOI":"10.3390\/foods15172948","type":"journal-article","created":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T09:20:02Z","timestamp":1787563202000},"page":"2948","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["A Portable Electrochemical Analysis System Integrated with Machine Learning for Rapid Detection of Pungency Intensity in Red and Green Szechuan Peppers (Zanthoxylum bungeanum and Zanthoxylum schinifolium)"],"prefix":"10.3390","volume":"15","author":[{"given":"Di","family":"Zhang","sequence":"first","affiliation":[{"name":"Key Laboratory of Food Sensory Analysis, State Administration for Market Regulation, Beijing 100191, China"},{"name":"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bin","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shiyu","family":"Huang","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaobo","family":"Zou","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zitao","family":"Lin","sequence":"additional","affiliation":[{"name":"Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5341-7086","authenticated-orcid":false,"given":"Kui","family":"Zhong","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Sensory Analysis, State Administration for Market Regulation, Beijing 100191, China"},{"name":"Institute of Agri-Food Standardization, China National Institute of Standardization, Beijing 100191, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lei","family":"Zhao","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Sensory Analysis, State Administration for Market Regulation, Beijing 100191, China"},{"name":"Institute of Agri-Food Standardization, China National Institute of Standardization, Beijing 100191, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bolin","family":"Shi","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Sensory Analysis, State Administration for Market Regulation, Beijing 100191, China"},{"name":"Institute of Agri-Food Standardization, China National Institute of Standardization, Beijing 100191, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8267-2959","authenticated-orcid":false,"given":"Lingqin","family":"Shen","sequence":"additional","affiliation":[{"name":"School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Xiang, L., Liu, Y., Xie, C., Li, X., Yu, Y., Ye, M., and Chen, S. 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