番茄果实芳香物质的研究进展

Advances in Studies of Aroma Components in Tomato Fruits

本文对番茄果实芳香物质的研究进展进行了综述,从番茄果实主要芳香物质的种类,不同芳香物质对番茄果实风味的具体贡献入手,阐述了不同品种间、不同成熟时期、不同栽培条件下番茄果实芳香物质的变化情况和芳香物质分子遗传标记进展;对番茄果实挥发性芳香物质的形成途径、关键酶及影响番茄果实芳香物质变化的外界因素进行了分析,并对番茄果实芳香物质的分离、鉴定方法进行了概述。

This paper summarized the achievements of the studies on aroma aroma components, the importance of components to flavor and the effects of components of tomato fruits. The kinds of tomato varieties, growing stages, and different growth conditions on aroma compounds were discussed. The major synthesizing pathway of flavor compounds, the key enzymes in biosynthesizing process and the factors affecting the synthesis were analyzed. The development of molecular marking in aroma components was also introduced. Finally, the separating and identification methods of tomato aroma components were also reviewed.