大宗水果风味物质的研究进展

Research Progress of Flavor Compounds in Bulk Fruits

随着消费者对天然水果加工食品需求的增强,水果风味物质的提取和分离技术逐渐发展起来,对水果风味物质的研究也愈发受到重视。作为水果种植大国,我国有大量的大宗水果,如苹果、葡萄、香蕉、柑橘等,这些水果大都富含多种风味物质,对风味物质的开发与利用是当前和未来一段时间内的研究重点。本文对大宗水果中关键香气成分及主要非挥发性风味物质进行了分类,并介绍了几种常用的水果风味物质提取和分析方法,进一步阐述了大宗水果在食品加工工业中的应用,以期为我国大宗水果的开发利用提供方向。

With the increasing consumer demand for natural fruit processed foods and the fast upgrading of the extraction and separation technology of fruit flavors, the research on fruit flavors is gradually paid attention to.As a large fruit growing country, China has a large number of bulk fruits, such as apple, grape, banana, citru,etc, which are rich in flavor substances. The development and utilization of these fruit flavor substances has become the focus of research. By reviewing the classification, extraction and analysis of bulk fruit flavor substances and the application of fruit flavor substances, we hope to provide directions for the development and utilization of bulk fruits in China.