Quantitative structure-pungency landscape of sanshool dietary components from Zanthoxylum species

Chen, Kexian; Xue, L.; Li, Qingyao; Li, Yunyou; Mao, Yu-Fen; Fan, Shuwen; Zhang, Lulu; Zhao, Lei

doi:10.1016/j.foodchem.2021.130286

Cited by 8 publications

(4 citation statements)

References 37 publications

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“…Among them, the mixed seasoning group had the best adsorption effect on the flavor of fish maw, indicating that onion, ginger, and Sichuan pepper in the mixed seasoning group had synergistic effect on the overall odor of fish maw, which could not only cover up the unpleasant odor, but also enhance the overall flavor of fish maw. The second highest score was in the Sichuan pepper group, which was rich in terpenes, flavonoids, and amides, and could reduce the unpleasant odor in fish maw through sensory coverage ( Chen et al, 2021; Yang et al, 2021 ). Terpenoids, shogaol, and gingerols were found to be closely related to the pungent and aromatic flavor of ginger ( Krüger, Bergin, & Morlock, 2018 ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of volatile flavor compounds from fish maw soaked in five different seasonings

Xing

Shang

et al. 2023

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Characterization of volatile flavor compounds from fish maw soaked in five different seasonings

Xing

Shang

et al. 2023

Food Chemistry: X

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“…Chinese prickly ash is a characteristic spice in China, mainly produced in Gansu, Sichuan, Shaanxi, Shanxi, Henan and other provinces [ 1 , 2 ]. Pungent taste is the evaluation index of the main flavor substance and important quality of Chinese prickly ash peels [ 3 , 4 ]. Chinese prickly ash peels could not only be used as condiment, but also has high medicinal value.…”

Section: Introductionmentioning

confidence: 99%

Multi-environment evaluations across ecological regions reveal climate and soil effects on amides contents in Chinese prickly ash peels (Zanthoxylum bungeanum Maxim.)

et al. 2023

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Background Environmental factors difference is the key factor for the difference in the production, transformation and accumulation of effective components in plants. UPLC-MS/MS and multivariate statistical methods were applied to describe the region difference of amides compounds in Chinese prickly ash peels from different regions and their correlation with climatic factors and soil factors. Results Amides compounds contents were significantly higher in high altitude areas, with obvious altitude change trend. Two ecotypes were classified based on the amides compounds contents, one was the high altitude-cool type from Qinghai, Gansu, Sichuan and western Shaanxi province, and the other one was low altitude-warm type from eastern Shaanxi, Shanxi, Henan, Hebei and Shandong province. Amides compounds content were negatively correlated with annual mean temperature, max temperature of warmest month, mean temperature of wettest quarter and mean temperature of warmest quarter (P < 0.01). Except for hydroxy-γ-sanshool and ZP-amide A, the residual amides contents were significantly positively correlated with organic carbon, available nitrogen, phosphorus and potassium in soil and negatively correlated with soil bulk density. Low temperature, low precipitation and high organic carbon in soil were conducive to amides accumulation. Conclusions This study aided in site specific exploration of high amides contents yielding samples, enriched the environment factors effects on amides compounds, and provided scientific foundation for the improvement of Chinese prickly ash peels quality and the location of high-quality production areas.

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“…The aim of this review is to answer the question “How do edible flowers contribute to the Mediterranean diet?,” for this purpose, current knowledge about edible flowers present in the Mediterranean diet was assembled in order to introduce their role, as well as reporting the most important relative aspects, including their applications as food, nutritional contribution to the diet, bioactivity and functional properties against different diseases, in addition to their main phytochemicals, their bioavailability, and toxicity. Fruits developed from receptacle and calyx tube are also important edible components, such as Malus pumila , Pyrus sorodina , and Zanthoxylum L. (K. Chen et al., 2021), which are not included in the scope of this paper. To the authors’ knowledge, to date no previous study was lead in this purpose.…”

Section: Introductionmentioning

confidence: 99%

Contribution of edible flowers to the Mediterranean diet: Phytonutrients, bioactivity evaluation and applications

et al. 2022

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The Mediterranean diet is acknowledged to be the healthiest dietary pattern around the world, mainly based on plant foods from the rich Mediterranean flora. It is also known to increase longevity and have positive effects on chronic diseases. This review aimed to investigate the knowledge about the use and consumption of edible flowers as part of the Mediterranean cuisine, based on ethnobotanical and ethnopharmacological studies especially from the last 10 years, and highlight their uses as a nutritious and functional food. In this review, a total of 32 edible flower species used in the Mediterranean diet were listed with their phytochemical composition, edible applications, bioactive properties, and dose, highlighting their nutritional contribution to the Mediterranean diet as well as their health effects. Edible flowers are consumed and widely contribute to the health-promoting properties of the Mediterranean diet through being good sources of macro and micronutrients that enhance the nutritive value of Mediterranean dishes and foods, as well as providing more phytonutrients. Based on this, Mediterranean dishes have the remarkable characteristics of being conducive to mitochondrial health and anti-metabolic diseases. The functional components in edible flowers are clarified here, which might be considered as a new factor for rational diet, natural product development, and medical improvement.

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Quantitative structure-pungency landscape of sanshool dietary components from Zanthoxylum species

Cited by 8 publications

References 37 publications

Characterization of volatile flavor compounds from fish maw soaked in five different seasonings

Characterization of volatile flavor compounds from fish maw soaked in five different seasonings

Multi-environment evaluations across ecological regions reveal climate and soil effects on amides contents in Chinese prickly ash peels (Zanthoxylum bungeanum Maxim.)

Contribution of edible flowers to the Mediterranean diet: Phytonutrients, bioactivity evaluation and applications

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