热带作物学报2017，Vol.38Issue(9)：1747-1751,5.DOI:10.3969/j.issn.1000-2561.2017.09.027
橄榄发育过程中风味物质的变化规律
Flavor Substances of Chinese Olive Fruit During Development Process
摘要
Abstract
The paper was aimed to investigate the flavor formation mechanism through determining the substances including total soluble solids (TSS),soluble sugar,titratable acid (TA),tannin,flavone,polyphenol in Chinese olive [Canarium album (Lour.) Raeusch].The results were as follows:(1) ‘Chang ying’ and ‘Qing lan1’ which had the same shape,showed the same change on the content of sugar and acid,while phenolic compounds had big differences.(2)The volume and flavor substances were accumulated among 50-110 d after flowering,and the phenolic appeared a small reduction among 70-90 d after flowering in ‘Qing lan1 ’.(3)The content of soluble solids and sugar had accumulation while the others were decreased among 110-170 d after flowering.(4) ‘Chang ying’ had better to be harvesed at ll0d after flowering for good flavor,‘Qing lan1’ at 170d.The results showed that the flavor formation of olive had a little relationship with sugar and acid,which was closely related to phenolic compounds.After flowering about 110 d was the key period to study the formation of Chinese olive flavor.关键词
橄榄/风味/生长发育/多酚/黄酮/单宁Key words
Canarium album (Lour.) Raeusch/flavor/growing development/polyphenol/flavoroids/tannin分类
农业科技引用本文复制引用
赵金星,彭远琴,邱志浩,袁宏逸,佘文琴..橄榄发育过程中风味物质的变化规律[J].热带作物学报,2017,38(9):1747-1751,5.基金项目
福建省种业创新与产业化工程福建省农业生物资源保存中心“橄榄种质资源收集与保存”(闽农科政[2015] 101号10) （闽农科政[2015] 101号10）
福建省科技重大专项子专题“橄榄优质鲜食品种创新与丰产优质栽培关键技术”(No.2013NZ0002-1C). （No.2013NZ0002-1C）
