文献类型：期刊文献

中文题名：桃果实风味物质的研究进展

英文题名：Advances in the study on peach flavor compounds

作者：胡花丽[1] 王贵禧[1] 李艳菊[2]

第一作者：胡花丽

机构：[1]中国林业科学研究院林业研究所国家林业局林木培育实验室;[2]北京理工大学生命科学与技术学院

年份：2007

卷号：23

期号：4

起止页码：280-287

中文期刊名：农业工程学报

外文期刊名：Transactions of the Chinese Society of Agricultural Engineering

收录：CSTPCD;;EI(收录号：20072310643112);Scopus(收录号：2-s2.0-34249854785);北大核心:【北大核心2004】；CSCD:【CSCD2011_2012】；

基金：北京市自然科学基金项目(6062027);北京市农业科技项目(20020101)

语种：中文

中文关键词：桃果实;风味物质;合成途径;影响因素

外文关键词：peach fruit; flavor compounds; synthesis pathway; influencing factor

分类号：S609.3

摘要：该文综述了桃果实风味物质的组成、主要组成成分的风味阈值、部分风味物质的气味特征、与风味物质合成有关的酶和前体、低温贮藏条件下桃果实风味物质的变化特点及其与呼吸、乙烯关系的研究进展;并对桃果实风味物质与果实品质相关性进行了分析,对影响桃果实风味物质形成的各种因素及桃果实风味物质的研究方法进行了简要评述。目前已从桃果实中分离到近百种芳香成分,但并非所有芳香成分都能决定果实的特征风味,而只有较少的成分甚至某一种化合物决定特征风味。低温贮藏桃果实易发生冷害,冷害桃果实的重要表现之一是原有的桃风味变淡或丧失,甚至产生异味。不同品种果实所含风味物质不尽相同,桃果实风味物质的形成是一个动态的变化过程,采前和采后处理均可不同程度的对果实风味物质产生影响。
The advances in the study of flavor compounds of peach fruit, the odor threshold ot the major flavor compounds, the flavor characters of some main compounds, the relative enzyme and precursor, the characteristic of flavor compounds of peach fruit stored in low temperature and the effects of respiration and ethylene to flavor compounds were summarized. The research about the relationship between peach fruit flavor compounds and the fruit qualities, the factors which affected peach fruit flavor and the analyzing methods on peach volatiles were also mentioned briefly. At the present, about a hundred of flavor compounds were extracted from peach fruit , but not all flavor compounds determine the character flavor of fruits, only same compounds or one compound determine the special flavor. Peach fruit stored in low temperature were apt to develope chilling injury and appeared many symptoms like off-flavor. The flavor compounds of different cultivars were incompletely identical, the synthesis of flavor compounds in fruits was a dynamic process, and pre- or posthavest treatments could influence flavor compounds of fruits in some extent.