Background: With the growth of economic benefits brought by Zanthoxylum bungeanum Maxim. and the increasing market demand, this species has been widely introduced and cultivated in China. It is important to scientifically select suitable areas for artificial planting and promotion, and to understand the status and potential of Z. bungeanum resources. Results: The maximum entropy (MaxEnt) model and ArcGIS technologies were used to analyze the climatic suitability of Z. bungeanum based on known distribution data, combined with environmental data in China. Z. bungeanum was mainly distributed in subtropical and mid-eastern warm temperate regions. The total suitable area (high and medium suitability) accounted for 32% of China’s total land area, with high suitability areas composing larger percentage, reaching 1.93 × 10⁶ km². The suitable range (and optimum value) of the key environmental variables affecting the distribution of Z. bungeanum were the maximum temperature in February of 2.8–17.7 °C (10.4 °C), the maximum temperature in March of 8.6–21.4 °C (16.3 °C), the maximum temperature in December of 2.5–17.1 °C (9.9 °C), the maximum temperature in November of 7.7–22.2 °C (14.5 °C) and the mean temperature in March of 3.2–16.2 °C (12.0 °C). Conclusions: The model developed by MaxEnt was applicable to explore the environmental suitability of Z. bungeanum.

The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai. A total of 86 volatile compounds from the two baby ginger samples were quantified; these compounds were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC-MS). The aroma composition of baby ginger paocai was different from that of fresh baby ginger. Baby ginger paocai was characterized by the presence of aroma-active compounds which varied in concentration from 0.03 to 28.14%. Geranyl acetate was the aroma component with the highest relative content in baby ginger paocai.β-myrcene, eucalyptol, trans-β-ocimene, Z-ocimene, linalool, decanal, cis-citral, geraniol, geranyl acetate, curcumene, andβ-bisabolene contributed to the overall aroma of the product of baby ginger paocai which had gone through a moderate fermentation process.

List of locations of Zanthoxylum bungeanum in China protocol (method, recipe) by Biao Pu