摘要
柑橘果实风味物质的主要组成成分包括糖、酸及芳香物质等。贮藏过程中,柑橘果实的风味会发生一系列变化,从异味物质的生成、酶系统、呼吸代谢、膜质过氧化等方面,综合概述了柑橘果实在贮藏过程中发生风味劣变的机理及其研究进展,同时论述了果实采后风味劣变的控制措施。
Flavor substances of citrus include sugar, acid and aromatic substance mainly, and the citrus flavor will have a series of changes during storage. The deterioration mechanism during storage were reviewed in this paper in some aspects, such as distasteful substance generated, enzyme system, respiratory metabolism, lipid peroxidation and so on. In additional, the control measures were discussed.
出处
《农产品加工（下）》
2010年第2期56-59,64,共5页
Farm Products Processing
关键词
柑橘
风味物质
异味物质
风味劣变
控制技术
cilrus
flavor substance
distasteful substance
bad taste change
control technique
