Advances in research of glycosidically bound aroma compounds in fruits | 水果中糖苷键合态香气物质的研究进展
2010
Fan Gang, Huazhong Agricultural University, Wuhan(China), College of Food Science and Technology | Wang Kexing, Huazhong Agricultural University, Wuhan(China), College of Food Science and Technology | Pan Siyi, Huazhong Agricultural University, Wuhan(China), College of Food Science and Technology
Chinese. 糖苷键合态香气物质是一类以糖苷的形式存在于水果中的不具挥发性的物质,研究水果中的糖苷键合态香气物质,通过一定手段的释放调控,对改善水果及其加工制品的整体香气品质具有重要意义。作者概述了国内外关于水果中糖苷键合态香气物质的研究现状,对水果中糖苷键合态香气物质的提取方法、分析方法、不同水果中糖苷键合态香气物质的种类、糖苷键合态香气物质的化学组成进行了综述。指出了水果中糖苷键合态香气物质研究中存在的问题及今后研究的重点。
Show more [+] Less [-]English. Glycosidically bound aroma compounds are non-volatile and odourless glycosides in fruits. Studies on these compounds in fruits with some released methods are important in enhancing the total aroma quality of fruits and their processed products. In this paper, the glycosidically bound aroma compounds in fruits were introduced. In addition, the extraction and analysis methods of bound aroma compounds in fruits, the bound aroma compounds in different fruits and the chemical composition of the bound aroma compounds were summarized. The problems and development trend in the future of bound aroma compounds in fruits were discussed.
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