中国农业科学2009，Vol.42Issue(12)：4324-4332,9.DOI:10.3864/j.issn.0578-1752.2009.12.026
柑橘加工制品中香气物质的研究进展
Advances in Research of Aroma Compounds of Citrus Processing Products
摘要
Abstract
Aroma component is one of the main factors affecting the characteristic flavor and total quality of citrus processing products.Studies on aroma compounds in citrus processing products are important in preserving the characteristic flavor,preventing the loss of aroma compounds during processing and storage,enhancing the total aroma quality.In this paper,the aroma compounds in citrus processing products were introduced.In addition,the extraction of aroma compounds in citrus products,the identification of aroma-active compounds,the determination of odor thresholds of aroma compounds in citrus fruits and the changes of aroma compounds during processing and storage were summarized.Moreover,the problems and development trend in the future of aroma compounds in citrus fruits were discussed.关键词
柑橘/加工制品/香气化合物Key words
citrus/processing products/aroma compounds分类
农业科技引用本文复制引用
范刚,乔宇,姚晓琳,徐晓云,王可兴,潘思轶,段雅庆..柑橘加工制品中香气物质的研究进展[J].中国农业科学,2009,42(12):4324-4332,9.基金项目
农业部农业结构调整重大技术研究专项(04-09-03B)、湖北省重点科技攻关项目(2005AA201C68) （04-09-03B）
