食品科学2017，Vol.38Issue(17)：291-300,10.DOI:10.7506/spkx1002-6630-201717047
番茄果实的芳香物质组成及其影响因素研究进展
Recent Advances in Research on Volatile Aroma Compounds in Tomatoes and Their Impacting Factors
摘要
Abstract
Aroma is an important sensory attribute of tomatoes. Tomato aroma is formed by a complex mixture of more than 400 volatile compounds, and it plays an important role in the classification and consumer acceptability of tomato products. This article provides a brief overview of the volatile aroma compounds of tomato fruits and their variations during ripening and summarizes their biosynthetic pathways. The focus of this review is on the factors affecting the formation of aroma compounds in tomato fruits. We expect this review to provide some theoretical and practical guidelines for researchers, producers, retailers and consumers.关键词
番茄香气/芳香物质/变化趋势/合成途径/影响因素Key words
tomato aroma/volatile compound/variation/biosynthetic pathway/impacting factors分类
轻工纺织引用本文复制引用
王利斌,李雪晖,石珍源,白晋和,金昌海,罗海波,郁志芳..番茄果实的芳香物质组成及其影响因素研究进展[J].食品科学,2017,38(17):291-300,10.基金项目
公益性行业(农业)科研专项(2014030232) （农业）
国家自然科学基金青年科学基金项目(31401612) （31401612）
浙江省自然科学基金面上项目(LY14C200005) （LY14C200005）
南阳发展战略研究院项目(NYZL201629) （NYZL201629）
南阳师范学院校级青年项目(QN2016004) （QN2016004）
