梨果实香气物质的研究综述

Research Review on the Aroma of Pear Fruit

香气是梨果实的一个重要品质特征。经研究证明梨果实香气成分主要是醛、醇和酯等次生代谢物,这些挥发性化合物的生物代谢主要有脂肪酸路径、氨基酸路径、糖类(单糖)三条路径,涉及关键酶主要有脂氧合酶、醇脱氢酶和醇酰基转移酶等。从1927年研究梨的香气成分开始,至今已经深入到基因层面,为下一步精准调控梨果实的香气品质和品种改良提供重要的理论基础。

Aroma is an important quality characteristic of pear fruit.Studies have shown that the aroma components of pear fruits are mainly secondary metabolites such as aldehydes,alcohols,and esters.The biological metabolism of these volatile compounds mainly includes fatty acid pathway,amino acid pathway,and sugar(monosaccharide)pathway.The key enzymes involved are mainly lipid oxygen,alcohol dehydrogenase,acyltransferase,etc.Since the study of the aroma components of pears in 1927,it has reached the genetic level to provide an important theoretical basis for the precise regulation of the aroma quality and variety improvement of pear fruits.