柑橘果实风味组学研究进展

Advances on citrus flavoromics

风味是决定柑橘果实整体品质的重要因素,直接影响消费者的购买意愿。风味组学则是解析风味品质物质基础的组学技术。柑橘风味包含甜味、酸味、香味、苦味、质地和异味等多种属性。本文对柑橘风味组学的产生、研究策略、方法以及研究进展进行了综述和展望。文章提出,柑橘风味组学相关研究重点将更注重消费者偏好性,发掘影响柑橘风味的最主要代谢物,以期在生产中定向培育或利用栽培技术提升和改善柑橘果实品质,助力产业的良性发展。

Flavor is an important factor that determines the overall quality of citrus fruit and directly affects consumers’purchase intentions.Flavoromics is an omics technology to analyze the metabolites basis of flavor quality.The citrus flavor contains many attributes such as sweetness,sourness,aroma,bitterness,texture and off-flavor.This article reviews and prospects the origination,strategies,methods and progress of studying citrus flavoromics.It is proposed that the focus of citrus flavoromics should pay more attention to consumer preference and discover the most important metabolites affecting citrus flavor,with a view to targeted cultivation or using cultivation techniques to enhance and improve the quality of citrus fruits in production,and promote the healthy development of the industry.