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Research Article | Open Access

Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)

Yue Jie, Shiming Li, Chi-Tang Ho( )
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA
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Abstract

This review summarized the composition of volatile and nonvolatile compounds, the sensory mechanism and the application of Sichuan pepper (Zanthoxylum genus) as a spice and multifunctional food, such as antibacterial, inhibition of inflammation, and antioxidant among others. The aim is to provide a better understanding and potential future in-depth research and application of Sichuan pepper.

Keywords

Volatile flavor compoundsSichuan pepperZanthoxylumPungent tasteAlkyl amides

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Food Science and Human Wellness
Volume 8 Issue 2,
June 2019
Pages 115-125
DOI: 10.1016/j.fshw.2019.03.008
Cite this article:
Jie Y, Li S, Ho C-T. Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus). Food Science and Human Wellness, 2019, 8(2): 115-125. https://doi.org/10.1016/j.fshw.2019.03.008

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Received: 13 February 2018
Accepted: 13 March 2019
Published: 30 March 2019
© 2019 “Society information”.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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