番茄果实的芳香物质组成及其影响因素研究进展  

Recent Advances in Research on Volatile Aroma Compounds in Tomatoes and Their Impacting Factors

作　　者：王利斌[1,2,3] 李雪晖[4] 石珍源[5] 白晋和 金昌海[1] 罗海波[6] 郁志芳[3] WANG Libin;LI Xuehui;SHI Zhenyuan;BAI Jinhe;JIN Changhai;LUO Haibo;YU Zhifang(College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;U.S. Horticultural Research Laboratory, U.S. Department of Agriculture, Fort Pierce 34945, USA;College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;College of Life Science and Technology, Nanyang Normal University, Nanyang 473061, China;Key Laboratory of Plant Functional Genomics, Ministry of Education, Yangzhou University,Yangzhou 225009, China;Faculty of Food Science, Zhejiang Pharmaceutical College, Ningbo 315100, China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]美国农业部园艺研究实验室,美国佛罗里达皮尔斯堡34945 [3]南京农业大学食品科技学院,江苏南京210095 [4]南阳师范学院生命科学与技术学院,河南南阳473061 [5]扬州大学教育部植物功能基因组学重点实验室,江苏扬州225009 [6]浙江医药高等专科学校食品学院,浙江宁波315100

出　　处：《食品科学》2017年第17期291-300,共10页Food Science

基　　金：公益性行业(农业)科研专项(2014030232);国家自然科学基金青年科学基金项目(31401612);浙江省自然科学基金面上项目(LY14C200005);南阳发展战略研究院项目(NYZL201629);南阳师范学院校级青年项目(QN2016004)

摘　　要：香气是番茄果实重要的感官品质之一,由果实中400多种具有挥发性的芳香物质协同产生,在很大程度上决定了商品等级和消费者的接受度。本文简述了番茄果实中的芳香物质及其在成熟过程中的变化趋势,总结了其合成途径,并重点介绍了影响番茄果实中芳香物质形成的因素,以期为研究者、生产者、销售者和消费者提供理论和生产实践方面的指导。Aroma is an important sensory attribute of tomatoes.Tomato aroma is formed by a complex mixture of more than400volatile compounds,and it plays an important role in the classification and consumer acceptability of tomato products.This article provides a brief overview of the volatile aroma compounds of tomato fruits and their variations during ripening and summarizes their biosynthetic pathways.The focus of this review is on the factors affecting the formation of aroma compounds in tomato fruits.We expect this review to provide some theoretical and practical guidelines for researchers,producers,retailers and consumers.

关 键 词：番茄香气 芳香物质 变化趋势 合成途径 影响因素 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]