CAS: 78886-66-5

Hydroxy-γ-sanshool is an alkylamide compound, which is primarily derived from the seeds of the Sichuan pepper plant (Zanthoxylum species). It interacts with ion channels in the trigeminal system, particularly the transient receptor potential (TRP) channels, to induce a tingling or numbing sensation on the tongue and lips. This sensation is distinct from the burn of capsaicin in chili peppers or the cooling of menthol. The applications of Hydroxy-γ-sanshool are mainly in the culinary and sensory fields, where it is used to enhance the flavor profile and create unique sensory experiences in food products. It is also of interest in neuroscience research due to its ability to modulate sensory perception, providing insights into how the nervous system processes complex stimuli. Potential applications in pharmacology are being explored, focusing on pain modulation and novel therapeutic avenues for sensory disorders.

Hydroxy-γ-sanshool is a pungent compound, it can cause oral numbness.