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--- zanthoxylum_piperitum_dc [2015/12/26 12:25]
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+++ zanthoxylum_piperitum_dc [2016/03/14 22:36]
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@@ Zeile 8: / Zeile 8: @@
 [Quantitative analysis of sanshool compounds in Japanese pepper (Xanthoxylum piperitum DC.) and their pungent characteristics. Sugai, Etsuko, Yasujiro Morimitsu, and Kikue Kubota. Bioscience, biotechnology, and biochemistry Vol.69 (10), 2005, 1958-1962]
-Major components in the essential oil of fruit peel of Korean specimens were 1,8-cineol (25.47 %), limonene (11.91 %), geranyl acetate (9.01 %), and myrcene (6.15 %). [Flavor components of the fruit peel and leaf oil from zanthoxylum piperitum DC. Kim, J. H., et al., Korean Journal of Food Science and Technology (1989)]
+Major components in the essential oil of fruit peel of Korean specimens were 1,8-cineol (25.4%), limonene (11.9%), geranyl acetate (9.0%), and myrcene (6.1%). \\
+[Flavor components of the fruit peel and leaf oil from zanthoxylum piperitum DC. Kim, J. H., et al., Korean Journal of Food Science and Technology (1989)]
 "Volatile compounds in the methanol extract of young leaves and green fruits of Japanese pepper (Zanthoxylum piperitum DC) were separated on an adsorptive column method. ... The oil concentration of green fruits was 6200 ppm +- 5700 ppm, which means average value and standard deviation, and beta-phellandrene, d-limonene, and beta-pinene accounted for 42%, 23% and 11% of total oils, respectively." \\

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