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In order to study the effect of different production areas of pepper on the flavor compounds of fried pepper oil, taking dried pepper from seven different production areas as raw materials, and taking rapeseed oil as a carrier oil as well as a constant frying temperature to prepare pepper oil, the present study analyzed the volatile flavor components of pepper oil qualitatively and quantitatively by employing headspace solid phase microextraction (HS-SPME) and gas chromatography\u2013mass spectrometry (GC\u2013MS). The principal component analysis (PCA) method was used to construct the correlation analysis model of volatile flavor substances among different samples of pepper oil. Applying the hierarchical cluster analysis (HCA), the main volatile substances causing the flavor differences of pepper oil from different production areas were identified. The results showed that a total of 81 chemical components were identified, including 15 alcohols, 10 aldehydes, 5 ketones, 34 hydrocarbons, 11 esters, 6 acids, and others. Terpinen-4-ol, linalool, 2,4-decadienal, trans-2-heptenal, sabinene, linalyl acetate, bornyl acetate, myrcene, 1-caryophyllene, trans-\u03b1-ocimene, and limonene were selected as the main substances leading to the flavor differences among the pepper oil samples. These 11 chemical components played a decisive role in the construction of the overall aroma of the pepper oil. Using a descriptive sensory analysis, it was concluded that pepper oil from different production areas holds different aroma intensities. Compared with the other six samples, S4 Hanyuan Pepper Oil (HYPO) shows a relatively strong trend toward a spicy fragrance, fresh grassy fragrance, floral and fruity fragrance, fresh sweet fragrance, and fatty aroma.<\/jats:p>","DOI":"10.3390\/molecules27227760","type":"journal-article","created":{"date-parts":[[2022,11,11]],"date-time":"2022-11-11T01:39:54Z","timestamp":1668130794000},"page":"7760","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":37,"title":["The Effects of Pepper (Zanthoxylum bungeanum) from Different Production Areas on the Volatile Flavor Compounds of Fried Pepper Oils Based on HS-SPME\u2013GC\u2013MS and Multivariate Statistical Method"],"prefix":"10.3390","volume":"27","author":[{"given":"Wenjing","family":"Niu","sequence":"first","affiliation":[{"name":"College of Life Science and Technology, Tarim University, Alaer 843300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Honglei","family":"Tian","sequence":"additional","affiliation":[{"name":"College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi\u2019an 710100, China"},{"name":"Shaanxi Provincial Research Center of Functional Food Engineering Technology, Xi\u2019an 710100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ping","family":"Zhan","sequence":"additional","affiliation":[{"name":"College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi\u2019an 710100, China"},{"name":"The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, Xi\u2019an 710100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/j.fshw.2019.03.008","article-title":"Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)","volume":"8","author":"Ji","year":"2019","journal-title":"Food Sci. 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