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J-GLOBAL ID：200902260986456744   Reference number：05A0905525

Quantitative Analysis of Sanshool Compounds in Japanese Pepper (Xanthoxylum piperitum DC.) and Their Pungent Characteristics

サンショウ(Xanthoxylum piperitum DC.)におけるサンショオール化合物類の定量的解析およびその辛味特性

Author (3)： SUGAI Etsuko (Dep. of Nutrition and Food Sci., Ochanomizu Univ.) ,  MORIMITSU Yasujiro (Dep. of Nutrition and Food Sci., Ochanomizu Univ.) ,  KUBOTA Kikue (Dep. of Nutrition and Food Sci., Ochanomizu Univ.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 69  Issue： 10  Page： 1958-1962 (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)

Thesaurus term： Rutaceae ,...
Semi thesaurus term： Xanthoxylum piperitum ,...

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JST classification (2)： Seasonings,spices(=condiments)  (FJ10010W) ,  Food chemistry,nutritional value  (FJ01020J)

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

Reference (12)：

• 1) Jiang, L., and Kubota, K., Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC). J. Agric. Food Chem., 49, 1353–1357 (2001).
• 2) Sekiwa-Iijima, Y., Moroi, C., Hagiwara, O., and Kubota, K., Comparative analysis of volatile compounds from Japanese pepper (Zanthoxylum piperitum DC) by dynamic head space gas analysis. Nippon Shokuhin Kogaku Kaishi (in Japanese), 49, 320–326 (2002).
• 3) Wu, Y., Shimoda, M., and Osajima, Y., Volatile aroma compounds in young leaves and green fruits of Japanese pepper. Nippon Nogeikagaku Kaishi (in Japanese), 70, 1001–1005 (1996).
• 4) Jiang, L., and Kubota, K., Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC). J. Agric. Food Chem., 52, 4197–4203 (2004).
• 5) 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).

Terms in the title (6)： サンショウ ,  DC ,  サンショ ,  化合物類 ,  定量的解析 ,  辛味