Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)
This review summarized the composition of volatile and nonvolatile compounds, the sensory mechanism and the application of Sichuan pepper (Zanthoxylum genus) as a spice and multifunctional food, such as antibacterial, inhibition of inflammation, and antioxidant among others. The aim is to provide a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2019-06-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345301930028X |
| _version_ | 1797700311113007104 |
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| author | Yue Jie Shiming Li Chi-Tang Ho |
| author_facet | Yue Jie Shiming Li Chi-Tang Ho |
| author_sort | Yue Jie |
| collection | DOAJ |
| description | This review summarized the composition of volatile and nonvolatile compounds, the sensory mechanism and the application of Sichuan pepper (Zanthoxylum genus) as a spice and multifunctional food, such as antibacterial, inhibition of inflammation, and antioxidant among others. The aim is to provide a better understanding and potential future in-depth research and application of Sichuan pepper. Keywords: Sichuan pepper, Zanthoxylum, Volatile flavor compounds, Pungent taste, Alkyl amides |
| first_indexed | 2024-03-12T04:20:01Z |
| format | Article |
| id | doaj.art-84244eb2057147c09ae53c7d6b1262b3 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T04:20:01Z |
| publishDate | 2019-06-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-84244eb2057147c09ae53c7d6b1262b32023-09-03T10:33:59ZengTsinghua University PressFood Science and Human Wellness2213-45302019-06-0182115125Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)Yue Jie0Shiming Li1Chi-Tang Ho2Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USADepartment of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USACorresponding author.; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USAThis review summarized the composition of volatile and nonvolatile compounds, the sensory mechanism and the application of Sichuan pepper (Zanthoxylum genus) as a spice and multifunctional food, such as antibacterial, inhibition of inflammation, and antioxidant among others. The aim is to provide a better understanding and potential future in-depth research and application of Sichuan pepper. Keywords: Sichuan pepper, Zanthoxylum, Volatile flavor compounds, Pungent taste, Alkyl amideshttp://www.sciencedirect.com/science/article/pii/S221345301930028X |
| spellingShingle | Yue Jie Shiming Li Chi-Tang Ho Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus) Food Science and Human Wellness |
| title | Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus) |
| title_full | Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus) |
| title_fullStr | Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus) |
| title_full_unstemmed | Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus) |
| title_short | Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus) |
| title_sort | chemical composition sensory properties and application of sichuan pepper zanthoxylum genus |
| url | http://www.sciencedirect.com/science/article/pii/S221345301930028X |
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