Structure via PubChem · Public domain (PubChem)
hydroxy alpha sanshool
Sign in to saveAlso known as hydroxy-alpha-sanshool
Hydroxy-α-sanshool (), also known as simply sanshool is a molecule found in plants from the genus Zanthoxylum. It is believed to be responsible for the numbing and tingling sensation caused by eating food cooked with Sichuan peppercorns and Uzazi.
Chemical data
- Formula
- C16H25NO2
- Molecular weight
- 263.37 g/mol
- IUPAC name
- (2E,6Z,8E,10E)-N-(2-hydroxy-2-methylpropyl)dodeca-2,6,8,10-tetraenamide
- SMILES
- C/C=C/C=C/C=C\CC/C=C/C(=O)NCC(C)(C)O
- InChIKey
- LHFKHAVGGJJQFF-UEOYEZOQSA-N
- XLogP
- 2.8
- Polar surface area
- 49.3 Ų
- H-bond donors
- 2
- H-bond acceptors
- 2
- Formal charge
- 0
via PubChem
Wikidata facts
- Mass
- 263.18852904
Show 4 more facts
- found in taxon
- Zanthoxylum schinifolium
- canonical SMILES
- CC=CC=CC=CCCC=CC(=O)NCC(C)(C)O
- chemical formula
- C₁₆H₂₅NO₂
- isomeric SMILES
- C(/C=C/CC/C=C\C=C\C=C\C)(=O)NCC(C)(C)O
via Wikidata · CC0
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Encyclopedic overview
4 sectionsContents
- Mechanism
- Extraction
- See also
- References
Hydroxy-α-sanshool (), also known as simply sanshool is a molecule found in plants from the genus Zanthoxylum. It is believed to be responsible for the numbing and tingling sensation caused by eating food cooked with Sichuan peppercorns and Uzazi.
The term sanshool in the compound's name is derived from the Japanese term for the Japanese pepper, (), to which was appended the suffix -ol, indicating an alcohol.
Excerpted from Wikipedia’s “hydroxy alpha sanshool” article, available under the CC BY-SA 4.0 licence.