Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Regular Papers
Quantitative Analysis of Sanshool Compounds in Japanese Pepper (Xanthoxylum piperitum DC.) and Their Pungent Characteristics
Etsuko SUGAIYasujiro MORIMITSUKikue KUBOTA
Author information
JOURNAL FREE ACCESS

2005 Volume 69 Issue 10 Pages 1958-1962

Details
Abstract

The distributions of each sanshool in the Japanese pepper plant grown in various regions and the change in composition of sanshools during maturation of the fruit were investigated. The degree of pungency, defined as the amount of a sanshool/the threshold value, was calculated, and the pungent qualities of the products were evaluated and compared. The degree of pungency and amount of a sanshool showed a positive correlation. In young leaves and flowers, the degree of pungency was less than that in the fruits, the main compound being α-sanshool, while the two hydroxy sanshools were detected only in trace amounts. The main compound in fruits was hydroxy α-sanshool, whose threshold value was higher than that of α-sanshool. It is concluded that the pungency of Japanese pepper should be evaluated not only by the threshold values, but also by the pungent qualities, the composition of sanshools, and the usage of each product of Japanese pepper.

Content from these authors

This article cannot obtain the latest cited-by information.

© 2005 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
Previous article Next article
feedback
Top