Study on Variation Patterns of Volatile Components in Sichuan-Origin Zingiberis Rhizoma Recens and Its Processed Products and Their Binding Characteristics for Pungent Taste Receptors
This study systematically investigated the dynamic changes in volatile components of Sichuan-origin Zingiberis Rhizoma Recens (ZRR) and its processed products—Ganjiang (ZR), Paojiang (ZRP), and Jiangtan (ZRC)—using electronic bionic sensing, gas chromatography-mass spectrometry (GC-MS), and molecular dynamics simulations. Electronic tongue analysis revealed significant taste differences among samples. GC-MS identified 15 common chemical constituents across all products, with 14 volatile compounds unique to ZRR, 8 to ZR, 1 to ZRP, and 5 to ZRC, predominantly terpenoids. Processing decreased monoterpene content while increasing most sesquiterpenes; elemol and curcumenol converted to β-elemene and α-curcumene. Molecular docking and dynamics simulations demonstrated that sesquiterpenes exhibited superior binding affinity to the TRPV1 pungent receptor compared to monoterpenes. β-Eudesmol and curcumenol formed stable hydrogen-bond networks with LEU-1383 and ILE-1441 residues of the 8GFA protein, governed primarily by van der Waals forces, electrostatics, and hydrogen bonding. These findings indicate that the enhanced pungency after processing is attributable to sesquiterpenoids, providing a molecular basis for the altered medicinal properties of processed ginger. The study acknowledges limitations regarding unclear transformation pathways and unexamined olfactory characteristics, suggesting future integration of metabolomics, cellular assays, and electronic nose technology.