柑橘加工制品中香气物质的研究进展  

Advances in Research of Aroma Compounds of Citrus Processing Products

作　　者：范刚[1] 乔宇[2] 姚晓琳[1] 徐晓云[1] 王可兴[1] 潘思轶[1] 段雅庆[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《中国农业科学》2009年第12期4324-4332,共9页Scientia Agricultura Sinica

基　　金：农业部农业结构调整重大技术研究专项(04-09-03B);湖北省重点科技攻关项目(2005AA201C68)

摘　　要：香气成分是构成柑橘加工制品特有风味,影响其整体品质的重要因子,研究其香气化合物对于保持橙汁的特征香气,防止其在加工贮藏过程中的损失,提高橙汁的整体香气品质具有重要意义。该文概述了国内外柑橘加工制品中香气化合物的研究现状,对香气化合物的提取方法,香气活性物质的鉴定,香气活性物质阈值的研究及其在加工贮藏过程中的变化进行了综述,并指出了柑橘加工制品香气物质研究中存在的问题及今后研究的重点。Aroma component is one of the main factors affecting the characteristic flavor and total quality of citrus processing products.Studies on aroma compounds in citrus processing products are important in preserving the characteristic flavor,preventing the loss of aroma compounds during processing and storage,enhancing the total aroma quality.In this paper,the aroma compounds in citrus processing products were introduced.In addition,the extraction of aroma compounds in citrus products,the identification of aroma-active compounds,the determination of odor thresholds of aroma compounds in citrus fruits and the changes of aroma compounds during processing and storage were summarized.Moreover,the problems and development trend in the future of aroma compounds in citrus fruits were discussed.

关 键 词：柑橘 加工制品 香气化合物 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]