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

Abstract

This 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. Keywords: Sichuan pepper, Zanthoxylum, Volatile flavor compounds, Pungent taste, Alkyl amides