糖酸组分及其对水果风味的影响研究进展

Advances in research on sugars,organic acids and their effects on taste of fruits

可溶性糖和有机酸既是水果的重要营养成分,也是水果的重要风味物质,其构成和含量水平是决定水果甜酸风味的关键因素。就糖酸组分及其对水果风味影响研究进展进行了综述。主要包括水果中的可溶性糖,水果中的有机酸,糖酸对水果甜酸风味的影响,以及水果采后甜酸风味变化,并指出在覆盖品种、甜酸风味评价指标、基于糖酸组成和甜酸风味的品种分类等方面均有待拓展和深入。

In fruits,soluble sugars and organic acids are both important nutritional ingredients and impor-tant taste materials. Composition and content level of soluble sugars and organic acids are key factors tothe taste of fruits. Research on sugars,organic acids and their effects on taste of fruits were reviewed inthis paper,mainly including soluble sugars and organic acids in fruits,the effects of soluble sugars andorganic acids on taste of fruits,and the taste changes of fruits during storage. Meanwhile,it was pointedout that the research should be expanded and deepened in aspects such as the coverage of varieties,eval-uation indexes of taste,and variety classification based on taste and the composition of sugars and organicacids.