番茄、黄瓜的风味物质及研究

STUDY OF FLAVOR COMPOUNDS OF TOMATO AND CUCUMBER FRUITS

本文对番茄和黄瓜风味品质的研究进行简要的综述。主要从这两种蔬菜的特征风味化合物 ,芳香物质的主要形成途径 ,挥发性物质与其它品质性状的关系 ,风味品质的研究方法 ,以及形成过程中的重要酶之一脂氧合酶的研究现状等方面进行评述。

Studies of tomato and cucumber flavor quality were summarized briefly. It was sum up in five aspects: major flavor compounds of this two kind of vegetable, major synthesizing pathway of flavor compounds, relationship between volatile compounds and other quality characters, study methods of flavor quality, and resent resears of the important enzyme-lipoxygenase in the flavor compound synthesizing process.