摘要
随着生活水平的提高,人们在日常水果蔬菜消费时,除了考虑它们所含的营养物质外,更多地开始关注果蔬的风味特点,对其风味有了更多的需求。本文从水果蔬菜及其风味物质的分类入手,归纳整理了采摘前后不同时期的几种生物合成途径,如碳水化合物代谢、脂肪酸氧化、氨基酸代谢、萜类化合物合成等,分析了影响果蔬风味物质形成的一些自身或环境因素,最后结合现代技术以及现阶段的研究成果对水果蔬菜风味物质的研究方向进行了展望。
With the improvement of people’s living standards,in daily eating fruits and vegetables,in addition to considering the nutrients contained in them,people begin to pay more attention to the flavor characteristics of different fruits and vegetables,and had more demand for their flavor.Based on the classification of various fruits and vegetables and their flavor substances,this paper summarized several biosynthesis pathways before and after picking,such as carbohydrate metabolism,fatty acid oxidation,amino acid metabolism,terpenoid synthesis,etc.,and analyzed some self or environmental factors affecting the flavor substances of fruits and vegetables,and finally combined with modern technology and current situation.The research results of this stage put forward the research direction of fruit and vegetable flavor compounds.
作者
孙嘉卿
冯涛
宋诗清
姚凌云
孙敏
王化田
SUN Jia-qing;FENG Tao;SONG Shi-qing;YAO Ling-yun;SUN Min;WANG Hua-tian(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)
出处
《中国果菜》
2020年第6期10-17,共8页
China Fruit & Vegetable
基金
国家自然科学基金项目(31371734)。
关键词
水果
蔬菜
风味物质
生物合成途径
影响因素
Fruit
vegetables
flavor substances
biosynthesis pathway
influencing factors
