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Impact of harvest periods of Sichuan pepper on Sichuan pepper-flavoured chicken using electronic nose, electronic tongue, and chromatography.

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Title: Impact of harvest periods of Sichuan pepper on Sichuan pepper-flavoured chicken using electronic nose, electronic tongue, and chromatography.
Authors: He L; Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; Herbal Health Research Institute, Sichuan Tourism University, Chengdu 610100, Sichuan, China.; School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia., Lu Z; Herbal Health Research Institute, Sichuan Tourism University, Chengdu 610100, Sichuan, China., Cai X; Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China., Zhu K; Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China., Xu C; Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China., Lin D; Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia., Hou Z; Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China., Leong SY; School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia.; Food Security & Nutrition Impact Lab, Taylor's University, Subang Jaya 47500, Selangor, Malaysia., Singaram N; School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia.; Clean Technology Impact Lab, Taylor's University, Subang Jaya, 47500, Selangor, Malaysia., Yang C; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China., Chan SW; School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia.; Food Security & Nutrition Impact Lab, Taylor's University, Subang Jaya 47500, Selangor, Malaysia.; Clean Technology Impact Lab, Taylor's University, Subang Jaya, 47500, Selangor, Malaysia., Peng H; Herbal Health Research Institute, Sichuan Tourism University, Chengdu 610100, Sichuan, China., Lan M; Key Laboratory of Food Nutrition and Health of Sichuan Province Universities, Sichuan Tourism University, Chengdu 610100, Sichuan, China.
Source: Food chemistry: X [Food Chem X] 2025 Dec 16; Vol. 33, pp. 103413. Date of Electronic Publication: 2025 Dec 16 (Print Publication: 2026).
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Ltd Country of Publication: Netherlands NLM ID: 101751436 Publication Model: eCollection Cited Medium: Internet ISSN: 2590-1575 (Electronic) Linking ISSN: 25901575 NLM ISO Abbreviation: Food Chem X Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22He+L%22">He L</searchLink>; Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; Herbal Health Research Institute, Sichuan Tourism University, Chengdu 610100, Sichuan, China.; School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia.<br /><searchLink fieldCode="AU" term="%22Lu+Z%22">Lu Z</searchLink>; Herbal Health Research Institute, Sichuan Tourism University, Chengdu 610100, Sichuan, China.<br /><searchLink fieldCode="AU" term="%22Cai+X%22">Cai X</searchLink>; Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.<br /><searchLink fieldCode="AU" term="%22Zhu+K%22">Zhu K</searchLink>; Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.<br /><searchLink fieldCode="AU" term="%22Xu+C%22">Xu C</searchLink>; Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.<br /><searchLink fieldCode="AU" term="%22Lin+D%22">Lin D</searchLink>; Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia.<br /><searchLink fieldCode="AU" term="%22Hou+Z%22">Hou Z</searchLink>; Key Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.; College of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.<br /><searchLink fieldCode="AU" term="%22Leong+SY%22">Leong SY</searchLink>; School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia.; Food Security & Nutrition Impact Lab, Taylor's University, Subang Jaya 47500, Selangor, Malaysia.<br /><searchLink fieldCode="AU" term="%22Singaram+N%22">Singaram N</searchLink>; School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia.; Clean Technology Impact Lab, Taylor's University, Subang Jaya, 47500, Selangor, Malaysia.<br /><searchLink fieldCode="AU" term="%22Yang+C%22">Yang C</searchLink>; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.<br /><searchLink fieldCode="AU" term="%22Chan+SW%22">Chan SW</searchLink>; School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia.; Food Security & Nutrition Impact Lab, Taylor's University, Subang Jaya 47500, Selangor, Malaysia.; Clean Technology Impact Lab, Taylor's University, Subang Jaya, 47500, Selangor, Malaysia.<br /><searchLink fieldCode="AU" term="%22Peng+H%22">Peng H</searchLink>; Herbal Health Research Institute, Sichuan Tourism University, Chengdu 610100, Sichuan, China.<br /><searchLink fieldCode="AU" term="%22Lan+M%22">Lan M</searchLink>; Key Laboratory of Food Nutrition and Health of Sichuan Province Universities, Sichuan Tourism University, Chengdu 610100, Sichuan, China.
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  Data: <searchLink fieldCode="JN" term="%22101751436%22">Food chemistry: X</searchLink> [Food Chem X] 2025 Dec 16; Vol. 33, pp. 103413. <i>Date of Electronic Publication: </i>2025 Dec 16 (<i>Print Publication: </i>2026).
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        Text: English
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