采后桃果实风味物质研究进展

Advances in research on peach volatile flavoring compounds

讨论了桃果实风味物质及其变化规律,确定了桃果实风味物质主要包括醛类、酮类、醇类、酯类、内酯类、烃类等化合物,并且是以脂肪酸为前体物质及β-氧化为主要合成途径。调查表明不同产地、品种、部位和贮藏方式的桃果实中挥发性芳香物质(VFC)种类和数量都呈现差异性。结合国内外风味物质研究进展,阐述了风味物质分离、提取、鉴定和分析技术和方法进展,为果蔬风味品质的研究提供参考。

The major volatiles in peaches are aldehydes,ketones,alcohols,esters and lactones.Current study showed that the major synthesizing pathway of these compounds was through the β-oxidation metabolism using fatty acids as the precursors.The methods for the isolation,extraction,detection and analysis of the fruits volatile flavors,as well as the new developments are summarized.