《植物生理学报》 2011, 47(10): 943-950

果树果实的风味物质及其研究

李晓颖, 谭洪花, 房经贵*, 韩键, 宋长年

南京农业大学园艺学院, 南京210095

通信作者：房经贵；E-mail: fanggg@njau.edu.cn；Tel: 025-84399069

摘　要：

果树果实风味和芳香物质是果实的主要组成成分, 对于果实品质具有重要影响。有关果实风味和芳香物质的研究一 直是果树研究领域的重点。为更好地了解果实风味和芳香物质及相关研究进展, 本文对果树不同树种与品种的芳香物 质、特征效应化合物、糖和酸含量、糖酸比、多酚物质以及栽培、采收、贮藏条件等果实风味物质含量与组分的影响因 素进行了较全面的介绍。

关键词：果树; 果实; 风味物质; 影响因素

收稿：2011-07-26   修定：2011-09-29

资助：教育部新世纪优秀人才支持计划项目(NCET-08-0796)。

Flavor Compounds in Fruits and Research on Them

LI Xiao-Ying, TAN Hong-Hua, FANG Jing-Gui*, HAN Jian, SONG Chang-Nian

College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China

Corresponding author: FANG Jing-Gui; E-mail: fanggg@njau.edu.cn; Tel: 025-84399069

Abstract:

Fruit flavor and aromatic substances are important components that can greatly influence fruit quality. They have been focused on in fruit research areas. To better understand the fruit flavor, aromatic substances and related research advances, the aromatic substances, character impact compounds, sugar and acid contents, sugar-acid ratio, polyphenols in different fruit tree species and varieties, and the factors that can affect fruit flavor substances and components, such as cultivation practices, harvesting and storage conditions, are introduced in this article.

Key words: fruit tree; fruit; flavor compounds; factors