植物果实香味研究进展
摘要
植物果实香味是衡量果实品质的一个重要特征,也是吸引顾客购买的一种重要指标,随着人民生活水平的提高,对果实品质的要求也越来越高,如何提高果实香味品质已成为植物栽培工作者的重要任务之一。本文综述了植物果实的挥发性成份,以期为阐明果实香味的合成机制及其影响因素提供理论依据。
引文
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[8]Perry PL,Wang Y,Lin JM.Analysis of honeydew melon(Cucumis melo var.Inodorus)flavor and GC/MS identification of(E,Z)-2,6-nonadienyl acetate[J].Favour and fragrance journal,2009(24):341–347.
[2]Nijssen LM,van Ingen-Visscher CA,Donders JJH.VCF Volatile Compounds in Food:database(Version 13.1.)[M].Zeist(The Netherlands):TNO Triskelion Recuperato da,2011.
[3]Dixon J,Hewett EW.Factors affecting apple aroma/flavour volatile concentration:A review[J].New zealand journal of crop and horticultural science,2000(28):155–173.
[4]Holland D,Larkov O,Bar-Yaákov I,Bar E,Zax A,Brandeis E.Developmental and varietal differences in volatile ester formation and acetyl-Co A:Alcohol acetyl transferase activities in apple(Malus domestica Borkh)fruit[J].Journal of agricultural and food chemistry,2005(53):7198–7203.
[5]Berger RG.Flavours and Fragrances-Chemistry,Bioprocessing and Sustainability[M].Springer-Verlag:Berlin,Germany,2007.
[6]Villatoro C,Altisent R,Echeverria G,et al.Changes in biosynthesis of aroma volatile compounds during on-tree maturation of“Pink Lady”apples[J].Postharvest biology and technology,2008(47):286–295.
[7]Obando-Ulloa JM,Moreno E,Garc?a-Mas J,et al.Climacteric or non-climacteric behavior in melon fruit Aroma volatiles[J].Postharvest biology and technology,2008(49):27–37.
[8]Perry PL,Wang Y,Lin JM.Analysis of honeydew melon(Cucumis melo var.Inodorus)flavor and GC/MS identification of(E,Z)-2,6-nonadienyl acetate[J].Favour and fragrance journal,2009(24):341–347.