Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin

•Changes in the physical and chemical properties of SPO before and after cooking.•Identification of volatile organic compounds in SPO before and after cooking.•Thirteen compounds were selected as markers of SPO before and after cooking.•E-nose, E-tongue, GC–MS and HPLC to analyze quality and flavor of cooked SPO.•PLS-R for sensory attributes and volatile components of cooked SPO were set up.