The relationship between alkylamide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/ mass spectrometry (UPLC-MS/MS) analysis-Reference-Cited by-同舟云学术

The relationship between alkylamide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/ mass spectrometry (UPLC-MS/MS) analysis

Published:2018-10-17 Issue:4 Volume:99 Page:1475-1483
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zhang Lu-Lu¹²,Zhao Lei²^ORCID,Wang Hou-Yin²,Shi Bo-Lin²,Liu Long-Yun²,Chen Zhong-Xiu¹^ORCID

Affiliation:

1. College of Food and Biology Engineering; Zhejiang Gongshang University; Hangzhou China

2. Food and Agriculture Standardization Institute, China National Institute of Standardization; Beijing China

Funder

Ministry of Science and Technology of the People's Republic of China

Special Fundamental Research Fund for the Central Public Scientific Research

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9319/fullpdf

Reference34 articles.

1. The genus Zanthoxylum - a stockpile of biological and ethnomedicinal properties;Medhi;Sci Rep,2013

2. Preparative separation and purification of alkylamides from Zanthoxylum bungeanum maxim by high-speed counter-current chromatography;Wang;J Liq Chromatogr Relat Technol,2011

3. Chemesthesis

4. Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium);Yang;J Agric Food Chem,2008

5. A study on the establishment of labeled line scale for quantitative sensory evaluation of pungent intensity of Zanthoxylum bungeanum;Zhao;J Chin Inst Food Sci Technol,2015

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits;Food Research International;2024-11

2. Safety and efficacy of a class II medical device based on highly purified and standardized plant extracts in the management of post-menopausal patients with vulvar and vaginal atrophy: a single-center prospective observational study;Minerva Obstetrics and Gynecology;2024-09

3. Pungent agents derived from the fruits of Zanthoxylum armatum DC. are beneficial for ameliorating type 2 diabetes mellitus via regulation of AMPK/PI3K/Akt signaling;Journal of Functional Foods;2024-05

4. Rapid determination of geographical authenticity and pungency intensity of the red Sichuan pepper (Zanthoxylum bungeanum) using differential pulse voltammetry and machine learning algorithms;Food Chemistry;2024-05

5. Phytochemistry and health functions of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc as pharma-foods: A systematic review;Trends in Food Science & Technology;2024-01