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

• • GC-MS analysis identified 15 common volatile constituents across all ZRR products, with 14 unique to ZRR, 8 to ZR, 1 to ZRP, and 5 to ZRC, predominantly terpenoids; processing significantly reduced monoterpene content while increasing most sesquiterpenes, with elemol and curcumenol converting to β-elemene and α-curcumene, directly altering the volatile profile and potentially the pharmacological potency. • • Molecular docking and dynamics simulations revealed that sesquiterpenes (e.g., β-eudesmol, curcumenol) exhibited superior binding affinity to the TRPV1 receptor compared to monoterpenes, forming stable hydrogen-bond networks with LEU-1383 and ILE-1441 residues of the 8GFA protein, with binding energies dominated by van der Waals forces, electrostatics, and hydrogen bonding, providing a mechanistic explanation for enhanced pungency. • • Electronic tongue analysis quantified taste differences among ZRR and its processed products, establishing a numerical evaluation model that correlates with the observed chemical changes, offering a rapid quality control method for distinguishing processed ginger specifications based on taste profiles. • • The study identified sesquiterpenoids as the primary material basis for the pungent taste of processed ginger, with β-elemene and α-curcumene emerging as key transformation products; this provides target-level scientific evidence for differentiating the efficacy of various processed ginger products and supports future optimization of processing techniques.