Hydroxy-gamma-Sanshool
Analytical reference substance, >98%
- Product Code: 51374
CAS:
78886-66-5
| Molecular Weight: | 289.41 g./mol | Molecular Formula: | C₁₈H₂₇NO₂ |
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| Density: | Storage Condition: | room temperature |
Product Description:
Hydroxy-gamma-Sanshool is primarily known for its unique tingling and numbing effects, making it a key component in culinary and sensory applications. It is commonly used in Sichuan cuisine to create the distinctive "mouth-numbing" sensation associated with dishes like mapo tofu and hot pot. This compound activates specific receptors in the mouth, enhancing the overall dining experience by adding a complex sensory layer. Beyond food, it is also explored in topical formulations for its potential analgesic properties, providing a tingling sensation that may help alleviate minor pain or discomfort. Additionally, it is studied in neuroscience research to understand its effects on sensory neurons and its potential applications in pain management or sensory modulation.
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 0.010 | 10-20 days | $968.86 |
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Hydroxy-gamma-Sanshool
Hydroxy-gamma-Sanshool is primarily known for its unique tingling and numbing effects, making it a key component in culinary and sensory applications. It is commonly used in Sichuan cuisine to create the distinctive "mouth-numbing" sensation associated with dishes like mapo tofu and hot pot. This compound activates specific receptors in the mouth, enhancing the overall dining experience by adding a complex sensory layer. Beyond food, it is also explored in topical formulations for its potential analgesic properties, providing a tingling sensation that may help alleviate minor pain or discomfort. Additionally, it is studied in neuroscience research to understand its effects on sensory neurons and its potential applications in pain management or sensory modulation.
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