Amides from huajiao, pericarps of Zanthoxylum bungeanum MAXIM.

Pungent Qualities of Sanshool-Related Compounds Evaluated by a Sensory Test and Activation of Rat TRPV1

“…Crombie has confirmed the structures of -and -sanshools 1,2) as the pungent principles in Japanese pepper. Many studies [3][4][5][6] have subsequently been conducted to isolate and identify other new types of sanshool such as -sanshool, and hydroxy -, -, and -sanshools from the pericarp of Japanese pepper and from huajiao, the pericarp of Xanthoxylum bungeanum MAXIM (Rutaceae), which grows in Sichuan, China. More recently, Kashiwada et al 7) have isolated and determined the structures of six sanshools, including newly identified (2E,4E,8E,10E, 12E)-N-isobutyl-2,4,8,10,12-tetradecapentaenamide (the all-trans isomer of -sanshool) from the fruit of Japanese pepper.…”

“…They have reported that hydroxyand hydroxy -sanshools, having one cis and three or four trans double bonds in the molecule, are strongly pungent, while hydroxy -sanshool, having all-trans double bonds, is tasteless. 6) A number of reports have been published on the taste and detection threshold of the pungent principles from such other plant species as hot pepper, pepper, ginger, galangal, and myoga, [8][9][10] but little is known about the characteristics of the taste of sanshools, because authentic samples are available only by isolating natural sanshool from plants or by synthesis of it.…”

Quantitative Analysis of Sanshool Compounds in Japanese Pepper (Xanthoxylum piperitumDC.) and Their Pungent Characteristics

“…4) It can also be assumed that the pungency and distribution of the pungent components vary with the part of the Japanese pepper and the maturation stage of the fruits. Although -, -, and -sanshools, the all-trans isomer of -sanshool referred to here as -sanshool, and hydroxy -and -sanshools have been identified as the pungent substances in many varieties of Japanese pepper, [5][6][7][8][9][10][11] not much is known about their distribution in various parts of the plant, at different stages of development of the fruits, or in Japanese pepper grown in various locations.…”

Acmella Ciliata (H.B.K.) Cassini

“…Große chemische Ähnlichkeit besteht mit den Amiden des Szechuanpfeffers (Zanthoxylum spec., Rutaceae) [4,60,63,98,186,201,206 Auch Alkamide der Zanthoxylum-Species aus der Familie der Rutaceae weisen teilweise ähnliche bis identische Strukturen mit Acmella und anderen Vertretern der Ecliptinae (Asteraceae) auf [4,60,63,98,186,201,206]. Isobutyl-Rests stattfindet [4,122,186,187]. Zimtsäureamide sind bei den Ecliptinae bisher lediglich bei "Spilanthes ocymifolia" (Lamarck) Moore (Acmella alba (L'Heritier) Jansen var.…”