| 杏果实香气物质的研究进展 |
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| 引用本文： | 章秋平,刘威生.杏果实香气物质的研究进展[J].北方果树,2020(3):1-4. |
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| 作者姓名： | 章秋平 刘威生 |
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| 作者单位： | 辽宁省果树科学研究所 |
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| 基金项目： | 辽宁省科学事业公益研究基金(20180025);国家重点研发计划(2019YFD1000601). |
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| 摘 要： | 果实香气是杏果实内在品质的一个重要特征。该文介绍了杏果实香气物质的检测方法,香气物质种类与组成,以及主要特征香气物质;综述了杏果实香气物质的生物合成途径与果实成熟过程中香气品质形成的影响因素,并提出对杏果实香气品质改良的研究方向。
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| 关 键 词： | 杏 果实 香气 |
Advances in Aroma of Apricot Fruit |
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| ZHANG Qiu-ping,LIU Wei-sheng.Advances in Aroma of Apricot Fruit[J].Northern Fruits,2020(3):1-4. |
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| Authors: | ZHANG Qiu-ping LIU Wei-sheng |
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| Institution: | (Liaoning Institute of Pomolgy,Xiongyue Liaoning 115009,China) |
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| Abstract: | The aroma is an important indicator for the flavor quality of apricot fruits.In this paper,the determination methods,aroma composition and characteristic aroma components of apricot fruit were introduced.The biosynthetic pathway and the formation of aroma compound during fruit ripening were reviewed in apricot.Finally,some issues concerning the aroma metabolism and work prospects in the future are discussed. |
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| Keywords: | Apricot Fruit Aroma Compound |
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