University Chemistry ›› 2019, Vol. 34 ›› Issue (8): 111-114.doi: 10.3866/PKU.DXHX201903025

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Spicy: One of the Eight-Flavors

Ruolin DING1,Kun LI2,Jing LI2,Yanhong LIU2,*(),Di WU2,3,4,*()   

  1. 1 West China School of Stomatology, Sichuan University, Chengdu 610064, P. R. China
    2 College of Chemistry, Sichuan University, Chengdu 610064, P. R. China
    3 Innovation & Entrepreneurship Office, Sichuan University, Chengdu 610064, P. R. China
    4 Department of Academic Affair, Sichuan University, Chengdu 610064, P. R. China
  • Received:2019-03-23 Accepted:2019-06-20 Published:2019-06-26
  • Contact: Yanhong LIU,Di WU E-mail:yanhongliu@scu.edu;wood@scu.edu.cn
  • Supported by:
    四川省科技厅科普项目(2019JDKP0065);四川大学双创专题研究项目(SCUCXCY1725);四川大学教改项目(SCU 8160)

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Abstract:

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.

Key words: Spicy, Sichuan pepper, α-hydroxy sanshool, Properties, Physiological functions