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

作     者：Yue Ji Shiming Li Chi-Tang Ho 

作者机构：Department of Food ScienceRutgers University65 Dudley RoadNew BrunswickNJ08901USA 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2019年第8卷第2期

页      面：115-125页

核心收录：

学科分类：0710[理学-生物学] 071001[理学-植物学] 07[理学] 

主　　题：Sichuan pepper Zanthoxylum Volatile flavor compounds Pungent taste Alkyl amides 

摘      要：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 *** aim is to provide a better understanding and potential future in-depth research and application of Sichuan pepper.