Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- zanthoxylum_piperitum_dc [2015/12/26 11:38] – andreas
+++ zanthoxylum_piperitum_dc [2024/02/19 10:28] (aktuell) – andreas
@@ 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 %). \\
+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)]
@@ Zeile 14: / Zeile 14: @@
 [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)]
-"... sanshool robustly activates a distinct subset of D-hair, ultra-sensitive light touch receptors in the skin and targets novel, uncharacterized populations of Aβ and C-fiber nerve afferents..." \\
+"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." \\
-[Physiological Basis of Tingling Paresthesia Evokedby Hydroxy-α-Sanshool., Lennertz, R.C., Tsunozaki, M., Bautista, D.M., Stucky, C.L., The Journal of Neuroscience, 30(12), 2010, 4353-4361] [[http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2852189/]]
+[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?500}} \\
+{{: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]]