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J-GLOBAL ID：200902222872860210   Reference number：05A0905524

Pungent Qualities of Sanshool-Related Compounds Evaluated by a Sensory Test and Activation of Rat TRPV1

官能検査で評価したサンショオール関連化合物の辛味特性

Author (6)： SUGAI Etsuko (Dep. of Nutrition and Food Sci., Ochanomizu Univ.) ,  MORIMITSU Yasujiro (Dep. of Nutrition and Food Sci., Ochanomizu Univ.) ,  IWASAKI Yusaku (School of Food and Nutritional Sciences, Univ. of Shizuoka) ,  MORITA Akihito (School of Food and Nutritional Sciences, Univ. of Shizuoka) ,  WATANABE Tatsuo (School of Food and Nutritional Sciences, Univ. of Shizuoka) ,  KUBOTA Kikue (Dep. of Nutrition and Food Sci., Ochanomizu Univ.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 69  Issue： 10  Page： 1951-1957 (J-STAGE)  Publication year： 2005 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

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JST classification (1)： Seasonings,spices(=condiments)  (FJ10010W)

Substance index (6)： α-Sanshool ,  Hydroxy-α-sanshool ,  β-Sanshool ,  Hydroxy-β-sanshool ,  γ-Sanshool ,  δ-Sanshool

Reference (19)：

• 1) Crombie, L., and Shar, J. D., Amides of vegetable origin. Part VII. Synthesis of N-isobutyldodeca-trans-2: trans-4: trans-8- and trans-2: trans-4: cis-8-trienamide and their relation to sanshool I. J. Chem. Soc., 4244–4249 (1955).
• 2) Crombie, L., and Tayler, J. L., Amides of vegetable origin. Part VIII. The constitution and configuration of the sanshools. J. Chem. Soc., 2760–2766 (1957).
• 3) Yasuda, I., Takeya, K., and Itokawa, H., Two pungent principles isolated from the pericarps of Zanthoxyum ailanthoides. Chem. Pharm. Bull., 29, 1791–1793 (1981).
• 4) Yasuda, I., Takeya, K., and Itokawa, H., Distribution of unsaturated aliphatic acid amides in Japanese Zanthoxylum species. Phytochemistry, 21, 1295–1298 (1982).
• 5) Yasuda, I., Takeya, K., and Itokawa, H., Evaluation of Chinese Zanthoxyli Fructus commercially available in Japan by pungent principles and essential oil constituents. Shoyakugaku Zasshi (in Japanese), 36, 301–306 (1982).

Terms in the title (5)： 官能検査 ,  評価 ,  サンショ ,  関連化合物 ,  辛味