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

By Yue Ji, Shiming Li, Chi-Tang Ho. Food Science and Human Wellness, 2019

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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.

Subfields: Biochemistry, Plant Science

View Paper: https://www.semanticscholar.org/paper/53f38a8ff4a543ea9bd3c22a35398cdf3f188558