| 番茄、黄瓜的风味物质及研究 |
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| 引用本文： | 刘春香,何启伟,付明清.番茄、黄瓜的风味物质及研究[J].山东农业大学学报(自然科学版),2003,34(2):193-198. |
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| 作者姓名： | 刘春香 何启伟 付明清 |
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| 作者单位： | 1. 山东农业大学园艺学院,山东,泰安,270108
2. 山东省农科院蔬菜研究所,山东,济南,250100 |
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| 摘 要： | 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。
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| 关 键 词： | 番茄 黄瓜 风味物质 风味品质 芳香物质 形成途径 挥发性物质 品质性状 脂氧合酶 |
| 文章编号： | 1000-2324(2003)02-0193-06 |
| 修稿时间： | 2002年3月18日 |
STUDY OF FLAVOR COMPOUNDS OF TOMATO AND CUCUMBER FRUITS |
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| LIU Chun-xiang,HE Qi-wei,FU Ming-qing .Horticutural.STUDY OF FLAVOR COMPOUNDS OF TOMATO AND CUCUMBER FRUITS[J].Journal of Shandong Agricultural University,2003,34(2):193-198. |
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| Authors: | LIU Chun-xiang HE Qi-wei FU Ming-qing Horticutural |
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| Institution: | LIU Chun-xiang1,HE Qi-wei2,FU Ming-qing 1.Horticutural department of Shandong agricultural university,Tai'an Shandong 270108,China, 2 Vegetable institute of Shandong acedmy of agricultural science Jinan Shandong 250100,China) |
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| Abstract: | 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. |
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| Keywords: | tomato cucmber flavor compounds |
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