摘要
果实香气是杏果实内在品质的一个重要特征。该文介绍了杏果实香气物质的检测方法,香气物质种类与组成,以及主要特征香气物质;综述了杏果实香气物质的生物合成途径与果实成熟过程中香气品质形成的影响因素,并提出对杏果实香气品质改良的研究方向。
The aroma is an important indicator for the flavor quality of apricot fruits.In this paper,the determination methods,aroma composition and characteristic aroma components of apricot fruit were introduced.The biosynthetic pathway and the formation of aroma compound during fruit ripening were reviewed in apricot.Finally,some issues concerning the aroma metabolism and work prospects in the future are discussed.
作者
章秋平
刘威生
ZHANG Qiu-ping;LIU Wei-sheng(Liaoning Institute of Pomolgy,Xiongyue Liaoning 115009,China)
出处
《北方果树》
2020年第3期1-4,共4页
Northern Fruits
基金
辽宁省科学事业公益研究基金(20180025)
国家重点研发计划(2019YFD1000601).
关键词
杏
果实
香气
Apricot
Fruit
Aroma Compound
