Volatile compounds in the methanol extract of young leaves and green fruits of Japanese pepper (Zanthoxylum piperitum DC) were separated on an adsorptive column method. The constituents of aroma concentrates from 71 samples of green fruits and 75 samples of young leaves were measured by GC. Volatile compounds were identified by GC-MS. The oil concentration of green fruits was 6200 ppm±5700 ppm, which means average value and standard deviation, and β-phellandrene, d-limonene, and β-pinene accounted for 42%, 23%, and 11% of total oils, respectively. In compounds containing oxygen, geranyl acetate (310 ppm±530 ppm), citronellol (220 ppm±1700 ppm), α-terpineol (71 ppm±78 ppm), citronellal (60 ppm±157 ppm), linalool (54 ppm±140 ppm), and isopulegol (48 ppm±37 ppm) were the main compounds. The oil concentration of young leaves was 1200 ppm±670 ppm, and hydrocarbons more than 80%. In compounds containing oxygen, isopulegol (100 ppm±62 ppm), α-terpineol (74 ppm±53 ppm), citronellal (44 ppm±80 ppm), geranial (37 ppm±34 ppm), geranyl acetate (18 ppm±28 ppm), and citronellol (18 ppm±35 ppm) were the main compounds. There was a large difference in the aroma quality of samples.
All Science Journal Classification (ASJC) codes
- Food Science
- Chemistry (miscellaneous)
- Medicine (miscellaneous)