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--- zanthoxylum_piperitum_dc [2015/12/26 12:25]
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+++ zanthoxylum_piperitum_dc [2024/02/19 11:28]
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 [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." \\
 [Volatile aroma compounds in young leaves and green fruits of Japanese pepper [Zanthoxylum piperitum]. Wu, Y., M. Shimoda, and Y. Osajima. Journal of the Agricultural Chemical Society of Japan (Japan) (1996)]
-{{:zanthoxylum_piperitum.jpg?500}} \\
+"Amides bearing an alkyl- or alkoxy-substituted phenylethylamine residue displayed a clean umami taste as 20 ppm solutions in water. Ultraperformance liquid chromatography coupled with a high quadrupole-Orbitrap mass spectrometer (UPLC/MS) was subsequently used to show the natural occurrence of these amides. (E)-3-(3,4-Dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide was shown to occur in the roots and stems of Zanthoxylum piperitum, a plant of the family Rutaceae growing in Korea, Japan, and China." \\
+[Frerot, Eric, et al. "New Umami Amides: Structure-Taste Relationship Studies of Cinnamic Acid Derived Amides and the Natural Occurrence of an Intense Umami Amide in Zanthoxylum Piperitum." Journal of agricultural and food chemistry 63.32 (2015): 7161-7168]
+{{:zanthoxylum_piperitum.jpg?600}} \\
 Blanco, M., Flora de Filipinas, t.23 (1875) \\
 [[http://plantgenera.org/species.php?id_species=1081045]] \\
 [[https://commons.wikimedia.org/wiki/Zanthoxylum_piperitum]]

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