Quantitative Analysis of Sanshool Compounds in Japanese Pepper (Xanthoxylum piperitum DC.) and Their Pungent Characteristics

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概要

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• 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.

• 社団法人 日本農芸化学会の論文
• 2005-10-23

著者

• Kubota Kikue

  Fac. Of Life Sciences Graduate School Of Humanities And Sciences Ochanomizu Univ.

• Kubota Kikue

  Department Of Nutrition And Food Science Ochanomizu University

• Kobata Kenji

  Graduate School Of Nutritional And Environmental Sciences And Global Coe Program Univ. Of Shizuoka

• Kobata Kenji

  School Of Food And Nutritional Sciences University Of Shizuoka

• Kubota Kikue

  Department Of Food Science And Nutrition Ochanomizu University

• Morimitsu Yasujiro

  Department of Food and Nutritional Sciences, Graduate School of Humanities and Sciences, Ochanomizu

• SUGAI Etsuko

  Department of Nutrition and Food Science, Ochanomizu University

• 森光 康次郎

  お茶の水女子大学

• Sugai Etsuko

  Department Of Nutrition And Food Science Ochanomizu University

• Morimitsu Yasujiro

  Lab. Of Food Chemistry Dep. Of Nutrition & Food Sci. Ochanomizu Univ.

• Morimitsu Yasujiro

  Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka

• Morimitsu Yasujiro

  Laboratory Of Applied Microbiology School Of Food And Nutritional Sciences University Of Shizuoka:la

• Morimitsu Y

  Department Of Food And Nutritional Sciences Graduate School Of Humanities And Sciences Ochanomizu Un

• Kobata Kenji

  Department Of Nutrition And Food Science Ochanomizu University

• Morimitsu Yasujiro

  Graduate School Of Humanities And Lab. Of Food Chemistry Ochanomizu Univ.

• Morimitsu Yasujiro

  Laboratory Of Food Chemistry Faculty Of Humanities And Sciences Ochanomizu University

• KUBOTA Kikue

  Department of Biochemical Pharmacology, Faculty of Pharmaceutical Sciences, Chiba University

• MORIMITSU Yasujiro

  Department of Applied Biological Sciences, Nagoya University

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