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peppers harvested in Japan were almost same each other, that is, d-limonene, β-phellandrene, βmyrcene, citronellal, and geranyl acetate were identified as main aroma compounds, they were distinguished by the composition between geraniol-related compounds and citronellol-related compounds. In the peppers harvested in Korea, more d-limonene and citronellal were included and more hydrocarbons such as terpinens were detected but not detected citronellal and geranyl acetate in the peppers harvested in China. By comparing matured and unripe Japanese peppers, such oxygen including compounds as linalool, geraniol and geranyl acetate were mainly detected only in ripen peppers. Therefore, they were suggested to be formed during ripening stage. (Received Nov. 14, 2001; Accepted Feb. 22, 2002)

Comparative Analysis of Volatile Compounds from Japanese Pepper(Zanthoxylum piperitum DC, Japanese pepper) by Dynamic Head Space Gas Analysis.