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--- zanthoxylum_piperitum_dc [2016/03/14 21:36] – andreas
+++ zanthoxylum_piperitum_dc [2025/10/16 09:00] (aktuell) – andreas
@@ Zeile 7: / Zeile 7: @@
 "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 [[http://en.wikipedia.org/wiki/Sanshool|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." \\
 [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]
+| {{:1.8cineole.jpg|1,8-cineole}} \\ 1,8-cineole | {{:limonene.jpg| limonene }} \\ limonene | {{:myrcene.jpg|myrcene}} \\ myrcene | {{:geranylacetate.jpg|geranyl acetate}} \\ geranyl acetate |
 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%). \\
@@ Zeile 14: / Zeile 16: @@
 [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]] \\
+[[http://plantgenera.org/species.php?id_species=1081045]]
-[[https://commons.wikimedia.org/wiki/Zanthoxylum_piperitum]]
+{{:zanthoxylumpip_leavesfruit.jpg?600}}\\
+Zanthoxylum piperitum, Shimokoshikicho Sesenoura, Japan (2024) \\
+© Mason Brock [[https://creativecommons.org/licenses/by-sa/4.0/|CC BY-SA 4.0]] [[https://www.inaturalist.org/observations/252031318|inaturalist.org]]