辣椒果实挥发性香味物质研究进展

Research Progress of Volatile Aroma Compounds in Pepper Fruits

香味是衡量辣椒果实品质的重要性状之一,随着辣椒育种方向朝着高品质发展,辣椒香味物质的研究日益受到关注。本文综述了国内外关于辣椒果实挥发性香味物质的研究进展,概述了其分离鉴定手段和应用,总结了不同辣椒种类、成熟期、果实部位对香气成分的感官贡献及其组成与含量方面的差异,对主要香气贡献成分的合成途径及调控基因进行了归纳,并对目前辣椒挥发性香味物质研究存在的问题和方向进行讨论与展望,以期为未来辣椒香味研究和品种改良、选育工作提供参考。

Aroma is one of the important traits to measure the quality of pepper fruits.With the development of pepper breeding towards high quality,research on aroma compounds of pepper fruits has received increasing attention.This paper reviewed the domestic and international research progress on the volatile aroma compounds in pepper fruits,outlined the means of separating and identifying the aroma components,and summarized the differences of sensory contribution,composition and content of aroma components among varieties,mature period and fruit parts.The synthetic pathway of main aroma components and the related regulatory genes were also summarized,and the problems and prospects of the current research on volatile aroma compounds in peppers were discussed in order to provide references for the future research and breeding and selection work on pepper aroma.