中国蔬菜Issue(8)：19-27,9.DOI:10.19928/j.cnki.1000-6346.2024.2015
辣椒果实挥发性香味物质研究进展
Research Progress of Volatile Aroma Compounds in Pepper Fruits
摘要
Abstract
Aroma is one of the important traits to measure the quality of pepper fruits.With the development of pepper breeding towards high quality,research on aroma compounds of pepper fruits has received increasing attention.This paper reviewed the domestic and international research progress on the volatile aroma compounds in pepper fruits,outlined the means of separating and identifying the aroma components,and summarized the differences of sensory contribution,composition and content of aroma components among varieties,mature period and fruit parts.The synthetic pathway of main aroma components and the related regulatory genes were also summarized,and the problems and prospects of the current research on volatile aroma compounds in peppers were discussed in order to provide references for the future research and breeding and selection work on pepper aroma.关键词
辣椒/挥发性香味物质/提取分离/合成途径/关键酶Key words
pepper/volatile aroma compounds/extraction and separation/synthetic pathway/key enzymes引用本文复制引用
崔苏菲,单庆云,肖检妹,吴月亮,熊程..辣椒果实挥发性香味物质研究进展[J].中国蔬菜,2024,(8):19-27,9.基金项目
国家自然科学基金项目(32130097,32002058),湖南创新型省份建设专项经费资助项目(2021NK1006) （32130097,32002058）
