Differences in the Volatile Components and Their Odor Characteristics of Green and Ripe Fruits and Dried Pericarp of Japanese Pepper (Xanthoxylum piperitum DC.)

Abstract

The essential oils of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.), which are commonly used in Japanese dishes as spices, were extracted with methanol, followed by adsorption to Porapak Q resin. Their aroma profiles were characterized by a sensory evaluation, and their chemical constituents were investigated by using gas chromatography (GC), gas chromatography-mass spectrometry, and aroma extract dilution analysis. Geraniol, citronellal, linalool, and methyl cinnamate were perceived to be important to the basic flavor of the three samples of Japanese pepper by GC-sniffing at high flavor dilution (FD) factors. Monoterpene hydrocarbons constituting almost 76% of the essential oil are the major flavor compounds in the green fruit, and the stronger green and pine leaf notes in the green fruit were considered to be imparted mainly by the large amount of d-limonene, beta-phellandrene, and myrcene due to their high FD factors. On the other hand, the oxygenated terpenes including citronellal, geraniol, and geranial are predominant for the potent odorant in the ripe fruit. The marked citrus-like note in the ripe fruit was thought to be due to the amounts of geranial and citronellal, being 20% of the essential oil. In the dried pericarp, the ratio of oxygenated terpenoids was almost equal to that of monoterpene hydrocarbons. These seemed to induce the flavor character of the dried pericarp to be milder than that of the ripe fruit.

Biosynthesis of volatile terpenes that accumulate in the secretory cavities of young leaves of Japanese pepper (<i>Zanthoxylum piperitum</i>): Isolation and functional characterization of monoterpene and sesquiterpene synthase genes

“…In mature leaflets (0.5-2.5 cm), the diameter of secretory cavities was 122.6±17.3 µm and there were 24.5±3.1 secretory cavities per leaflet ( Figure 1F). It has been previously reported that monoterpene hydrocarbons such as D-limonene, β-phellandrene, and β-myrcene are major components of Japanese pepper immature fruits and sesquiterpenes are present as minor components (Jiang and Kubota 2004;Sekiwa-Iijima et al 2002). Here, we examined the levels of volatile terpenoids in the different tissues of Japanese pepper.…”

“…For plants native to Asia, little is known regarding the biosynthetic genes associated with terpene formation in Japanese pepper, despite a survey of specialized metabolite analysis in the genus Zanthoxylum (Jiang and Kubota 2001;Jiang and Kubota 2004;Sekiwa-Iijima et al 2002). Here, we investigated terpene formation in different developmental stages of Japanese pepper leaves, and performed a detailed morphological analysis.…”

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

“…[1][2][3] The flavor components also change during maturation of the fruits. 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.…”

Application of the Extract of Zanthoxylum piperitum DC to Manufacturing Eco-friendly Antimicrobial Interior Fabric Blind Materials

“…초피에서 분리 동정된 화합물로는 초피잎에서 protocatechuic acid [12], 향기관련 물질로 과피 정유로부터 geranyl acetate, citronellol, alpha-terpineol, citronellal, linalool 과 isopulegol [15][16][17], polymeric procyanidin [20], aliphatic acid amide [8], hydroxyl-alpha-sanshool [19], quercetin과 kaempferol [7], 그리고 2종류의 세레토인 유도체인 N,N-dimethylserotonin 5-O-β-glucoside (1a)와 N-methylser- Retension index on a HP-5MS column. Retension index on a HP-5MS column.…”