摘要
本文综述了果实风味物质的组成、主要组成成分以及风味物质的合成途径和合成机理的研究进展,同时论述了遗传因素、采前因素(包括光照、水分、肥料、化学药剂、栽培手段等)、果实成熟度及采后处理手段(包括低温处理、气调处理、热激处理和高压处理等)对果实中风味物质的影响。
Flavor constituents of fruits and their biosynthetic pathways were reviewed in this paper. The factors that influenced the flavor constituents of fruits, as well as their regulation were also discussed, including genetic and growing conditions （sun, water, fertilizer, pesticide, cultivate technology, etc.）, post harvest treatments （low temperature storage, CA storage, heat treatment and high pressure）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第4期464-469,共6页
Food Science
基金
北京市属市管高校人才强教计划、北京市都市型果业学科与果树生态安全创新团队项目
北京市自然科学基金项目(6052003)
北京市委组织部优秀人才培养资助项目
关键词
果实
风味物质
合成途径
影响因素
fruit
flavor compounds
synthesis pathways
influencing factors
