采后桃果实风味物质研究进展

基金项目:

福建省自然科学基金项目(B0510026)

Advances in research on peach volatile flavoring compounds

摘要: 讨论了桃果实风味物质及其变化规律,确定了桃果实风味物质主要包括醛类、酮类、醇类、酯类、内酯类、烃类等化合物,并且是以脂肪酸为前体物质及β-氧化为主要合成途径.调查表明不同产地、品种、部位和贮藏方式的桃果实中挥发性芳香物质(VFC)种类和数量都呈现差异性.结合国内外风味物质研究进展,阐述了风味物质分离、提取、鉴定和分析技术和方法进展,为果蔬风味品质的研究提供参考.
- 桃 /
- 风味品质 /
- 挥发性芳香物质 /
- 固相微萃取
Abstract: The major volatiles in peaches are aldehydes,ketones,alcohols,esters and lactones.Current study showed that the major synthesizing pathway of these compounds was through the β-oxidation metabolism using fatty acids as the precursors.The methods for the isolation,extraction,detection and analysis of the fruits volatile flavors,as well as the new developments are summarized.
- peach /
- flavor quality /
- volatile flavor compound(VFC) /
- solid-phase microextraction(SPME)

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