水果香气物质分析及合成途径研究进展

Advances in Identification and Biosynthetic Pathwayof Key Aroma in Fruits

香气是评价水果及相关加工产品品质的重要依据之一。本文综述了近几年国内外对水果香气成分的研究进展。主要介绍了水果中香气物质的种类(酯类、醇类、醛类、酮类、内酯类、萜烯类及含硫化合物等),常见水果的特征香气成分,水果中香气物质的提取和检测技术,香气物质生物合成途径(脂肪酸代谢途径、氨基酸代谢途径和萜类化合物生物合成途径等)及相关酶的生理功能等。最后对水果香气的研究前景进行展望,为今后水果香气的深入研究提供理论基础。

The aroma is one of the important traits for evaluating the quality of fresh fruit and processing products.In this paper, we mainly reviewed the classification of volatile compounds in fruit flavor（mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and sulfocompound）, characteristic aroma volatile composition of major representative fruits, extraction techniques for fruit flavor analysis, the detection methods for the key aroma, biosynthetic pathways（fatty acids pathway, amino acid pathway, terpenoids pathway） of volatile aroma compounds and related enzymes. Finally, the perspective on the research trend of aromacompounds of fruit in the future was discussed.We anticipate that this review would provide some critical information for profound researchon fruit aroma components.