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Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)
来源：食品科学网 阅读量: 362 发表时间: 2019-09-25
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作者: Yue Jie, Shiming Li, Chi-Tang Ho∗
关键词: 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 others. The aim is to provide a better

understanding and potential future in-depth research and application of Sichuan pepper.

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