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J-GLOBAL ID：201902225658945349   Reference number：19A0455425

The relationship between alkylamide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/ mass spectrometry (UPLC-MS/MS) analysis

官能評価と超高速液体クロマトグラフィー-質量分析/質量分析(UPLC-MS/MS)分析に基づくZanthoxylumbungeanumのアルキルアミド化合物含量と辛味強度の間の関係【JST・京大機械翻訳】

Author (7)： Zhang Lu-Lu (College of Food and Biology Engineering, Zhejiang Gongshang University, Hangzhou, China) ,  Zhang Lu-Lu (Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing, China) ,  Zhao Lei (Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing, China) ,  Wang Hou-Yin (Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing, China) ,  Shi Bo-Lin (Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing, China) ,  Liu Long-Yun (Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing, China) ,  Chen Zhong-Xiu (College of Food and Biology Engineering, Zhejiang Gongshang University, Hangzhou, China)
Material： Journal of the Science of Food and Agriculture  (J Sci Food Agric)
Volume： 99  Issue： 4  Page： 1475-1483  Publication year： 2019 
JST Material Number： C0351A  ISSN： 0022-5142  CODEN： JSFAAE  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： BACKGROUND: Zanthoxylum bungea...

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Thesaurus term： *sensory test ,  chemical composition ,  Food Analysis ,  food ,  mass spectrometry ,  regression coefficient ,  independent variable ,  Japanese pepper ,  UHPLC-MS Analysis ,  *Zanthoxylum
Semi thesaurus term： 消費者選択 ,  *Zanthoxylum , 【Automatic Indexing@JST】

Author keywords (5)： alkymide content ,  pungency intensity ,  Zanthoxylum bungeanum ,  sensory evaluation ,  UPLC-MS/MS

JST classification (3)： Vegetables and processed vegetable products  (FJ11020O) ,  Plant biochemistry  (EH01050J) ,  Food quality  (FJ01040F)

Substance index (3)： Hydroxy-γ-sanshool ,  Hydroxy-β-sanshool ,  Hydroxy-α-sanshool

Terms in the title (7)： 官能評価 ,  超高速液体クロマトグラフィー-質量分析 ,  質量分析 ,  UPLC-MS ,  分析 ,  含量 ,  辛味