Analysis of volatile compounds from baked and hot air-dried Sichuan pepper (Zanthoxylum piperitum DC) using solid-phase micro-extraction coupled with gas chromatography-mass spectrometry.

Abstract

Baked and hot air-dried Sichuan peppers (Zanthoxylum piperitum DC.) from Hancheng, China were analyzed using solid-phase micro-extraction (SPME) coupled with GC-MS. Totally 48 volatile compounds were identified from baked Sichuan pepper, mainly includinga-pinene (4.14%), 6,6-dimethyl-2-methylene-bicyclo [3.1.1] heptane (5.63%), 1-methyl-4-(1-methylethyl)-1,4-cyclohexadiene (3.20%) 1,7,7-trimethyl-tricyclo [2.2.1.0(2,6)] heptane (6.96%), �-phellandrene (9.47%), fomic acid (8.50%), 3-carene (3.62%), 3,7-dimethyl-1,6-octadien-3-ol (3.09%), 4-methyl-1-(1-methylethyl)-3-cyclohexen-1-ol (5.34%), �,�,4-trimethyl-3-cyclohexene-1-methanol (6.12%), �-terpinyl isovalerate (8.91%), naphthalene (4.32%) and 1-methyl-5-methylene-8-(1-methylethyl)-1,6-cyclodecadiene (5.07%) were dominate. The number of volatile compounds identified in hot air-dried samples was 49, and the predominant compounds werea-pinene (3.38%), 6,6-dimethyl-2-methylene-bicyclo[3.1.1]heptane (9.38%), 1-methyl-4-(1-methylethyl)-1,4-cyclohexadiene (14.74%),2-methyl-5-(1-methylethyl)-bicyclo[3.1.0]hexan-2-ol (3.00%), 1,7,7-trimethyl-tricyclo[2.2.1.0(2,6)]heptane (18.45%) �-phellandrene (9.80%), 3,7,7-trimethyl-bicyclo[4.1.0]hept-3-ene (10.89%), 2,6-dimethyl-2,4,6-octatriene (3.37%)3-carene (3.11%) and cis-�-terpineol (3.87%).