摘要
果实内在品质主要由香气物质、糖、酸和酚类物质等因素决定,香气成分对果实品质起着重要的作用。目前,蟠桃果实保鲜主要是从采后保鲜展开研究,而对保鲜后果实的风味研究鲜见报道。综述蟠桃果实中的风味物质组成、蟠桃果实中的风味物质合成途径,以及影响果实品质形成的因素。
Fruit internal quality,which is comprised of aroma substances,sugar,acid and phenolics and so on. The aroma component plays an important role for food quality. Current research on flat peach fruit preservation mainly from postharvest fresh keeping,and there are few report about the fresh fruit flavor of after refreshing. This article mainly summarized the fruit flavor composition of flat peach and the flavor synthesis pathway of flat peach fruit,and the factors affecting the formation of fruit quality are summarized.
出处
《农产品加工》
2015年第11期58-60,共3页
Farm Products Processing
关键词
蟠桃
品质
风味物质
合成途径
因素
flat peach
quality
flavor substance
synthetic route
factor
