Volatile aroma compounds in young leaves and green fruits of Japanese pepper

Yin Wu, Mitsuya Shimoda, Yutaka Osajima

研究成果: ジャーナルへの寄稿学術誌査読

12 被引用数 (Scopus)


Volatile compounds in the methanol extract of young leaves and green fruits of Japanese pepper (Zanthoxylum piperitum DC) were separated on an adsorptive column method. The constituents of aroma concentrates from 71 samples of green fruits and 75 samples of young leaves were measured by GC. Volatile compounds were identified by GC-MS. The oil concentration of green fruits was 6200 ppm±5700 ppm, which means average value and standard deviation, and β-phellandrene, d-limonene, and β-pinene accounted for 42%, 23%, and 11% of total oils, respectively. In compounds containing oxygen, geranyl acetate (310 ppm±530 ppm), citronellol (220 ppm±1700 ppm), α-terpineol (71 ppm±78 ppm), citronellal (60 ppm±157 ppm), linalool (54 ppm±140 ppm), and isopulegol (48 ppm±37 ppm) were the main compounds. The oil concentration of young leaves was 1200 ppm±670 ppm, and hydrocarbons more than 80%. In compounds containing oxygen, isopulegol (100 ppm±62 ppm), α-terpineol (74 ppm±53 ppm), citronellal (44 ppm±80 ppm), geranial (37 ppm±34 ppm), geranyl acetate (18 ppm±28 ppm), and citronellol (18 ppm±35 ppm) were the main compounds. There was a large difference in the aroma quality of samples.

ジャーナルNippon Nogeikagaku Kaishi
出版ステータス出版済み - 1996

!!!All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学
  • 化学(その他)
  • 医学(その他)


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