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

Publication date: Available online 30 March 2019Source: Food Science and Human WellnessAuthor(s): Yue Jie, Shiming Li, Chi-Tang HoAbstractThis 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.
Source: Food Science and Human Wellness - Category: Food Science Source Type: research