A Comparative Study of the Constituents of Volatile Oils of <I>Zanthoxylum</I>

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概要

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• The constituents of the volatile oils of three <I>Zanthoxylum</I> species were studied on the basis of the preceding exhaustive analysis of fruit oil from the Japanese pepper. It seems that the fragrance quality among the genera <I>Zanthoxylum</I> depends on the content of citronellal in the essential oil. That is, the unripe fruit oil of Japanese pepper with the strongest characteristic aroma contained the largest amount of citronellal. Ripe fruit oil of <I>Z</I>. <I>simulans</I> containing a trace amount of citronellal had a poor flavor.

• 公益社団法人 日本化学会の論文

著者

• Hirose Yoshio

  The Institute Of Food Chemistry

• Sakai Tsutomu

  The Institute of Food Chemistry

• Yoshihara Kazuo

  The Institute of Food Chemistry

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