[1]Dudareva N
，
Negre F
，
Nagegowda D A,et al.Plant volatiles
：
recentadvances and future perspectives[J].CRC Crit Rev Plant Sci,2006,25:417-440.
[2]Hatanaka A.The biogeneration of green odour by green leaves[J].Phytochemistry,1993,34:1201-1218. [3]Chen F，Ro D K，Petri J,et al.Characterization of a root-specific Arabidopsis terpene synthase responsible for the formation of the volatile monoterpene 1，8-cineole[J].Plant Physiol,2004,135(4):1956-1966. [4]Steeghs M,Bais H P，De G J，et al.Proton-transfer-reaction mass spectrometry as a new tool for real time analysis of root-secreted volatile organic compounds in Arabidopsis [J].Plant Physiol,2004,135(1):47-58. [5]Dimick P S，Hoskin J C.Review of apple flavor state of the art [J].Food Sci Nutrition，1983，18：387-409. [6]Perez A G，Sanz C，Olias R，et al.Aroma quality evaluation of strawberry cultivars in southern spain[J].Acta Hort,1997,439(1)：337-340. [7]Lalelh J D，Singh Z，Tan S C.Aroma volatiles production during fruit ripening of ‘Kensington Pride’mango[J].Postharvest Biol Technol,2003,27:323-326. [8]Shen Y S，Feng Q.Identification of aroma composition in fruitwines [J].Food and Fermentation Industries,1990(4):35-43. [9]Baldwin E A，Scott J W，Shewmaker C K，et al.Flavor trivia and tomato aroma：Biochemistry and possible mechanisms for control of important aroma components[J].Hort Science,2000,35(6):1013-1022. [10]Okamoto G，Liao K，Fushimi T.Aromatic substances evolved from thewhole berry，skin and flesh of ‘Muscat of Alexan-dria’ grapes[J].Scientific Reports of the Faculty ofAgriculture,Olcayama University,2001,90:21-25. [11]Bureau S M，Razungles A J，Baumes R L.The aroma of ‘Muscat of Frontignan’grapes：effect of the lighten vironment of vine or bunch on volatiles and glycoconjugates [J].J Sci Food Agric,2000,80:2012-2020. [12]Tress R，Drawert F.Biogenesis ofbanana volatiles [J].J Agric Food Chem,1973,21:560-565. [13]Latza S，Dietmar G，Berger R G.Identification and accumulation of 1-o-trans-cinnamoyl-beta-D-glucopgranose indeveloping strawberry fruits (Fragaria ananassaDuch.cv.kent)[J].J Agric Food Chem,1996，44：1367-1370. [14]Shalit M，Katzir N，Larkov O，et al.Aroma formation in muskmelon volatile acetates in ripening fruits [J].Acta Hort,1994,510:455-461. [15]Tandon K S，Baldwin E A，Shewfelt R L.Aroma perception of individual volatile compounds in fresh tomatoes as affected by themedium of evaluation [J].Postharv Biol Technol,2000，20：261-268. [16]Yahia E M.Apple flavor [J].Hort Rev,1994,16:197-234. [17]Shalit M，Katzir N，Tadmor Y，et al.Acetyl-CoA：alcohol acetyltransferase activity and aroma formation in ripening melon fruits [J].J Agric Food Chem,2001,49:794-799. [18]Lewinsohn E，Sitrit Y，Bar E，et al.Not just colors-carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit[J].Trends Food Sci Technol，2005，16：407-415. [19]Winterhalter P，Rouseff R.Carotenoid-derived aroma compounds[M].Washington，DC:American Chemical Society,2002. [20]Goff S A，Klee H J.Plant volatile compounds：sensory cues for health and nutritional value [J].Science,2006，311：815-819. [21]Klee H J.Improving the flavor of fresh fruits：genomics，biochemistry，and biotechnology[J].New Phytologist,2010,187:44-56. [22]Morales M T，Alonso M V，Rios J J.Virgin olive oil aroma：relationship between volatile compounds and sensory attributes by chemonetrics[J].J Agric Food Chem,1995，43：2925-2931 [23]王少敏,魏树伟.套袋对鸭梨果实香气及糖酸组分的影响[J].青岛农业大学学报（自然科学版）,2011,28(2):115-117. [24]刘向平,寇晓虹,张平,等.不同采收期对鸭梨采后贮藏香气成分的影响[J].食品科学，2010，31(10)：292-295． [25]Baldwin E A，Scott J W，Einstein M A，et al.Relationship between sensory and instrumental analysis for tomato flavor[J].J Amer Soci for Hort Science，1998，123(5)：906-915. [26]王彩霞.薄皮和厚皮甜瓜挥发性风味物质的分析比较[D].兰州：甘肃农业大学,2007. [27]刘松忠.氮素营养对“罗莎”草莓果实芳香物质及其前体影响的研究[D].泰安：山东农业大学,2004. [28]Hidenobu S，Sachiko S，Aya N，et al.Changes in composition of volatile compounds in high pressure treated peach [J].J Agric Food Chem，1994，42 (3)：785-790. [29]潘雪峰,杨明非.李子挥发物质的分析[J].东北林业大学学报,2005，33(3)：113-114. [30]贾慧娟.水果香气物质研究进展[J].福建果树,2007(2)：31-33. [31]乜兰春,孙建设,黄瑞虹.果实香气形成及其影响因素[J].植物学通报,2004,21(5):631-637. [32]吴俊华,侯雷平,李远新,等.不同供铁水平对番茄产量及果实风味品质的影响[J].土壤通报,2011,42(1):154-157. [33]由淑贞,杨洪强.类胡萝卜素裂解双加氧酶及其生理功能[J].西北植物学报,2008,28(3):630-637. [34]卜万锁,牛自勉,赵红钰.套袋处理对苹果芳香物质含量及果实品质的影响[J].中国农业科学,1998，31(6):1-5. [35]刘松忠,姜远茂,彭福田,等.氮素处理对成熟草莓果实芳香成分的影响[J].山东农业大学学报(自然科学版),2004,35(2):183-186. [36]姜远茂,彭福田,刘松忠,等.草莓摘叶处理对果实芳香物质的影响[J].园艺学报,2004,31(2):230-232. [37]刘松忠,姜远茂,彭福田,等.疏果处理对草莓果实芳香成分的影响[J].西北农业学报,2004,13(2):172-175. [38]汪秋安,碧云.水果在成熟与贮藏时香气的形成与变化[J].香料香精化妆品,1994(2):42-48. [39]Catherine D,Elisabeth G.The aroma of strawberry (Fragaria ananassa):characterisation of some cultivars，influence of freezing[J].J Sci Food Agric,1990,50:517-531.