Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 5, 2008, Pages 1689-1696

  Yang, Xiaogen ^a  

^a Givaudan Roure Corporation   (United States)

Author keywords

(ACI); Aroma character impact; Huajiao; Hydroxy sanshool; Sichuan pepper; Spice; Tingling; Zanthoxylum bungeanum Maxim; Zanthoxylum schinifolium Sieb. et Zucc.

Indexed keywords

AMIDE; ESSENTIAL OIL; VOLATILE FATTY ACID;

ARTICLE; CHEMISTRY; MASS FRAGMENTOGRAPHY; ODOR; SPECIES DIFFERENCE; VOLATILIZATION; ZANTHOXYLUM;

AMIDES; FATTY ACIDS, VOLATILE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; OILS, VOLATILE; SPECIES SPECIFICITY; VOLATILIZATION; ZANTHOXYLUM;

ZANTHOXYLUM; ZANTHOXYLUM BUNGEANUM; ZANTHOXYLUM SCHINIFOLIUM;

EID: 41949114676     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0728101     Document Type: Article

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