Decoding the Flavor Code of Fresh and Dried Tengjiao (Zanthoxylum armatum DC.) for Preparing Fried Tengjiao Oil Through Molecular Sensory Science

FriedTengjiaooil is commonly used for seasoning spicy dishes, and both fresh and driedTengjiaoare used in its preparation. However, the flavor differences between friedTengjiaooils prepared from these two types of raw materials have not yet been studied. The aim of this study was to compare and analyze the flavor differences between fresh friedTengjiaooil (FFTO) and dried friedTengjiaooil (DFTO). In this study, molecular sensory science was employed to reveal the flavor differences between the two at the molecular level. FFTO had a stronger pepper and spice aroma, while DFTO exhibited a more marked oily aroma. A total of 82 volatile compounds were identified via SAFE-GC-MS (solvent-assisted flavor evaporation–gas chromatography–mass spectrometry). Based on AEDA (aroma extract concentration analysis), 36 aroma-active compounds with FD ≥ 27 were accurately quantified. Following the AEDA, OAV analysis, and recombination experiments and omission tests, linalool and β-caryophyllene were identified as key flavor compounds in FTOs. α-thujone, 3-buten-1-yl isothiocyanate, citronellal, linalyl acetate, and 3-phenylpropionitrile were key flavor compounds in FFTO, andβ-pinene,α-terpinene,β-phellandrene, and 3-ethyl-2,5-dimethylpyrazine were key flavor compounds in DFTO. Finally, chiral analysis suggests that the ratio of linalool enantiomers may be the potential cause of the flavor differences between FFTO and DFTO. This study provides theoretical guidance for the industrial production of FTO.