摘要
香辛料是主要用于食品调味的植物器官和组织结构。简介了其香味物质、辣味物质和色素,并逐科介绍主要的香辛料植物。
Spice is the organs and tissues of plants used as flavorings for food. This paper summarizes its main chemical components, including fragrant substances, pungent substances and pigment, and introduces some spice plants, belonging to 16 families.
出处
《中国野生植物资源》
2009年第4期60-65,68,共7页
Chinese Wild Plant Resources
关键词
香辛料植物
香辛料
化学成分
香味物质
辣味物质
spice plants
spices
chemical components
fragrant substances
pungent substances
