Wenhua Li
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Wenhua Li has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
- Gangcheng Wu
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
1 shared publication - Huilin Huan
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
1 shared publication - Qiaojun Wang
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
1 shared publication - Qingzhe Jin
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
1 shared publication - Xingguo Wang
Jiangnan University
1 shared publication - Youfeng Zhang
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
1 shared publication
Latest Publications
- Open Access
Characterization of Volatile Compounds and Odorants in Different Sichuan Pepper Varieties in Tallow Hotpot
Sichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of Sichuan pepper tallow hotpot were explored. Six aroma attributes were evaluated by quantitative descriptive sensory analysis (QDA). Gas chromatography–mass spectrometry (GC-MS) identified 56 compounds. Among them, a total of 27 aroma-active compounds were identified by gas chromatography–olfactometry (GC-O) and aroma extract dilution analysis (AEDA). Sixteen aroma-active compounds were determined using odor activity values (OAVs) ≥ 1. Linalool, linalyl acetate, D-limonene, sabinene, β-myrcene, eucalyptol, α-terpineol, terpinen-4-ol, acetic acid, (E,E)-2,4-decadienal, (E)-2-heptenal, and others were identified as the key aroma compounds. Chemometrics analysis indicated that the aroma of green Sichuan pepper tallow hotpot was green, and the aroma of different red Sichuan pepper tallow hotpots varied significantly. The research results serve as a foundation for the quality control and production of the hotpot industry.
Open AccessCharacterization of Volatile Compounds and Odorants in Different Sichuan Pepper Varieties in Tallow Hotpot
Sichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of Sichuan pepper tallow hotpot were explored. Six aroma attributes were evaluated by quantitative descriptive sensory analysis (QDA). Gas chromatography–mass spectrometry (GC-MS) identified 56 compounds. Among them, a total of 27 aroma-active compounds were identified by gas chromatography–olfactometry (GC-O) and aroma extract dilution analysis (AEDA). Sixteen aroma-active compounds were determined using odor activity values (OAVs) ≥ 1. Linalool, linalyl acetate, D-limonene, sabinene, β-myrcene, eucalyptol, α-terpineol, terpinen-4-ol, acetic acid, (E,E)-2,4-decadienal, (E)-2-heptenal, and others were identified as the key aroma compounds. Chemometrics analysis indicated that the aroma of green Sichuan pepper tallow hotpot was green, and the aroma of different red Sichuan pepper tallow hotpots varied significantly. The research results serve as a foundation for the quality control and production of the hotpot industry.