Supercritical fluid extraction of Japanese sansho pepper

published on 2019-07-10


Researcher, hunter of new essence for the perfume, we carried out research on a zanthoxyl (Zanthoxylum piperitum) endemic to the Japanese island.

A scientific partnership

In association with the scientific platform of ISIPCA in Versailles, we have entrusted to a Malaysian student in the first year of the Scientific Master of Management of the Flavor & Fragrance Industry in Nice, the research and development of SFE extracts of Sansho berries from Wakayama in Japan and other pepper-related spices.

The purpose of this study was to evaluate the sensory and chemical differences between various productions of this species of zanthoxyl.

A supercritical fluid extraction on a large scale was then carried out on a selected sansho spice.

Various settings were necessary in order to obtain the best conditions for the CO2 extract of sansho.

A natural formulation

This pure product has been used in the construction of various chords.

These have even been tested in a creative perfume formulation for a 100% organic and natural end product.

The achievements:

  • Trainee tutoring and perfumery training
  • Sensory evaluation of sansho berry and other spices
  • Sansho berry super critical CO2 extraction
  • 100% organic and natural product formulation