Citation:
DING Ruolin, LI Kun, LI Jing, LIU Yanhong, WU Di. Spicy: One of the Eight-Flavors[J]. University Chemistry,
;2019, 34(8): 111-114.
doi:
10.3866/PKU.DXHX201903025
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The spicy taste is stimulated by sanshool when eating Sichuan pepper. α-Hydroxy sanshool is one of the main components of the sanshool derivatives. In this paper, in form of a short story, we introduced the basic properties, physiological functions and synthetic method of α-hydroxy sanshool and the mechanism of spicy taste which is stimulated by α-hydroxy sanshool.
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Keywords:
- Spicy,
- Sichuan pepper,
- α-hydroxy sanshool,
- Properties,
- Physiological functions
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