Classification of Japanese Pepper (Zanthoxylum piperitum DC.) from Different Growing Regions Based on Analysis of Volatile Compounds and Sensory Evaluation was written by Yamasaki, Kazuaki;Fukutome, Nami;Hayakawa, Fumiyo;Ibaragi, Nobuo;Nagano, Yukio. And the article was included in Molecules in 2022.Reference of 105-87-3 This article mentions the following:
The Japanese pepper (Zanthoxylum piperitum DC.) is an attractive plant that is highly palatable and benefits human health. There are several lineages of pepper plants in Japan. However, the classification of each lineage by analyzing its volatile compounds and studies on the effects of differences in volatile compounds on human flavor perception have not been performed in detail. Herein, we conducted gas chromatog. (GC) and GC/mass spectrometry (GC/MS) anal. of volatile compounds and sensory evaluation of flavor by an anal. panel using 10 com. available dry powd. Japanese pepper products from different regions. GC and GC/MS anal. detected limonene, 灏?phellandrene, citronellal, and geranyl acetate as the major volatile compounds of Japanese peppers. The composition of volatile compounds showed different characteristics depending on the growing regions, and cluster anal. of composition classified the products into five groups. The sensory evaluation classified the products into four groups, and the results of both classifications were in good agreement. Our results provide an important basis for proposing cooking and utilization methods that take advantage of the unique characteristics of each lineage based on scientific evidence. In the experiment, the researchers used many compounds, for example, (E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3Reference of 105-87-3).
(E)-3,7-Dimethylocta-2,6-dien-1-yl acetate (cas: 105-87-3) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Reference of 105-87-3
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics