摘要
园艺植物食用部位中的苦味对其风味影响较大。本文就苦味的呈味机理、常见园艺植物中苦味物质、苦味评价及苦味代谢物筛选方法等进行了综述,旨在为不同应用目标的园艺植物培育及苦味物质的综合开发利用提供参考。
The bitter taste in the edible parts of horticultural plants significantly impacts their flavor.In this paper,the mechanisms of bitter taste,common bitter substances in horticultural plants,evaluation methods,and screening techniques for bitter metabolites are reviewed.The aim is to serve as a reference for the comprehensive development and utilization of bitter substances in horticultural plant breeding for various application goals.
作者
郑传奇
唐玉超
杨盼盼
彭富海
徐雷锋
唐乐
支永明
明军
ZHENG Chuanqi;TANG Yuchao;YANG Panpan;PENG Fuhai;XU Leifeng;TANG Le;ZHI Yongming;MING Jun(State Key Laboratory of Vegetable Biobreeding,Institute of Vegetables and Flowers,Chinese Academy of Agricultural Sciences,Beijing 100081,China;Qianxinan Research Institute of Agricultural and Forestry Sciences,Xingyi,Guizhou 562400,China;College of Landscape Architecture,Beijing Forestry University,Beijing 100083,China)
出处
《园艺学报》
CAS
CSCD
北大核心
2024年第7期1529-1546,共18页
Acta Horticulturae Sinica
基金
湖南省湘西土家族苗族自治州“揭榜挂帅”项目(2022JBGS0008)
贵州省科技支撑计划项目(黔科合支撑2023-487)
国家自然科学基金项目(32172612)
国家重点研发计划项目(2019YFD1001000,2023YFD2300903)。
关键词
园艺植物
苦味
呈味机理
评价方法
苦味代谢物
horticultural plant
bitter taste
taste mechanism
evaluation methods
bitter metabolites
