[1]马银银,李莉娜,刘琦,等.苹果香气物质的组成、影响因素及调控策略[J].北方园艺,2023,(01):119-127.[doi:10.11937/bfyy.20221811]
　MA Yinyin,LI Lina,LIU Qi,et al.Composition,Influencing Factors and Regulation Strategies of Aroma Substances in Apple[J].Northern Horticulture,2023,(01):119-127.[doi:10.11937/bfyy.20221811]

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苹果香气物质的组成、影响因素及调控策略

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2023年01 页码: 119-127 栏目: 出版日期: 2023-01-15

Title:: Composition,Influencing Factors and Regulation Strategies of Aroma Substances in Apple

作者:: 马银银1; 李莉娜2; 刘琦2; 丁倩楠1; 李珂1; 刘佩1; （1.山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室，山东泰安 271018；2.青岛西海岸新区工业和信息化局，山东青岛 266400）

Author(s):: MA Yinyin1; LI Lina2; LIU Qi2; DING Qiannan1; LI Ke2; LIU Pei1; (1.College of Food Science and Engineering,Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,Tai′an,Shandong 271018；2.Bureau of Industry & Information Technology of Qingdao West Coast New Area，Bureau of Science and Technology of Qingdao West Coast New Area,Qingdao,Shandong 266400)

关键词:: 苹果; 香气组成; 调控策略; 影响因素; 香气检测

Keywords:: apple; aroma composition; regulation strategy; influencing factors; aroma detection

DOI:: 10.11937/bfyy.20221811

文献标志码:: A

摘要:: 苹果香气作为构成苹果整体风味的重要组成部分，不但可以作为消费者判断苹果成熟及品质的重要指标，还可以增强其市场竞争力。该研究围绕苹果香气的基本组成、影响因素、分析检测方法及调控策略等方面进行综述。首先概述了苹果香气主要物质，醛、醇、酯类等的合成途径，包括脂肪酸代谢、氨基酸代谢和萜烯类等次生代谢3条主要合成途径；其次概述了苹果采前、采后及加工过程对苹果香气的影响因素；而后阐述了对苹果香气进行评定及测定的方法；最后在上述基础上，综述了苹果中芳香性化合物合成的调控因子及其途径。

Abstract:: As an important part of the overall flavor of apples,apple aroma can not only be used as an important indicator for consumers to judge apple maturity and quality,but also can enhance market competitiveness.Therefore,this study focused on the basic composition of apple aroma,influencing factors,analysis and detection methods and regulation strategies.Firstly,it summarized the synthetic pathways of the main substances of apple aroma,such as aldehydes,alcohols,and esters,including fatty acid metabolism,amino acid metabolism and terpenes secondary metabolism,which were the three main synthetic pathways of apple aroma；secondly,it outlined the factors influencing apple aroma during pre-harvest,post-harvest and processing processes.The methods for evaluating and measuring of apple aromas were summarized.Finally the regulatory factors and pathways of the synthesis of aromatic compounds in apples were reviewed.

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备注/Memo

第一作者简介：马银银（1998-），女，硕士研究生，研究方向为果蔬采后及保鲜工程。E-mail：mayinyin1102851869@163.com.责任作者：刘佩（1983-），女，博士，讲师，硕士生导师，现主要从事食品生物技术及果蔬采后贮藏与加工等研究工作。E-mail：liupei83224@163.com.基金项目：国家自然科学基金青年基金资助项目（31901752）；山东省科技型中小企业创新能力提升工程资助项目（2021TSGC1263）;山东省高等学校“青创科技计划”资助项目（2020KJE007）；山东省现代农业产业技术体系资助项目（SDAIT-16-11）。收稿日期：2022-05-03

更新日期/Last Update: 2023-01-31