The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China.

ABSTRACT: In this study, the quality indexes and sensory evaluation of Zanthoxylum armatum DC. from the main production areas in Southwest China were analyzed. Further, correlation analysis (CRA), principal component analysis (PCA) and cluster analysis (CA) were used to comprehensively evaluate the quality characteristics of Z. armatum. The results showed that the sensory indexes and physicochemical indexes of Z. armatum were significantly correlated. Five principal component factors were extracted from 12 indexes by PCA, and a comprehensive evaluation model of quality was established with Y = 0.2943Y₁ + 0.2387Y₂ + 0.1896Y₃ + 0.1679Y₄ + 0.1094Y₅. On this basis, 21 producing areas were grouped into 4 groups and 3 group

SUBMITTER: Liu J 

PROVIDER: S-EPMC10314138 | biostudies-literature | 2023 Jun

REPOSITORIES: biostudies-literature