番茄果实风味的组成及其影响因素研究综述  

A Review on The Composition and Influencing Factors of Flavor in Tomato Fruit

作　　者：张莉 胡志峰[1,2] 邵景成 耿新军[1,2] ZHANG Li;HU Zhifeng;SHAO Jingcheng;GENG Xinjun(Institute of Vegetables,Gansu Academy of Agricultural Sciences,Lanzhou Gansu 730070,China;Northwest Vegetable Science Observation and Experimental Station,Ministry of Agriculture and Rural Affairs,Lanzhou Gansu 730070,China)

机构地区：[1]甘肃省农业科学院蔬菜研究所,甘肃兰州730070 [2]农业农村部西北地区蔬菜科学观测实验站,甘肃兰州730070

出　　处：《甘肃农业科技》2020年第12期85-92,共8页Gansu Agricultural Science and Technology

基　　金：国家自然科学基金项目(31660572);农业农村部西北地区蔬菜科学观测实验站(2015-A2621-620321-G1203-066);甘肃省科技重大专项计划(17ZD2NA015);甘肃省农业科学院科研条件建设及成果转化项目(2019GAAS06)。

摘　　要：番茄风味由番茄在成熟过程中形成的挥发性化合物决定,在一定程度上决定了消费者对番茄购买的选择。决定番茄风味的物质在番茄的成熟过程中会经历动态的变化过程,从最初释放到香气富集直至消耗殆尽,受到诸多因素的影响。通过阐述番茄香气物质合成的关键途径和关键物质,以了解如何加速通过香气物质合成的准备期,延长香气富集的累积期,尽量减少香气物质的损耗期,为番茄风味品质的提升提供参考。The flavor of tomatoes is determined by the volatile compounds formed during the ripening process of tomatoes,which to a certain extent determines the choice of consumers to buy tomatoes.The substances that determine the flavor of tomatoes undergo dynamic changes during the ripening process of tomatoes,from initial release to aroma enrichment to depletion,and are affected by many factors.In order to understand how to speed up the preparation period of aroma material synthesis,prolong the accumulation period of aroma material enrichment,and reduce the loss period of aroma material as far as possible,the key ways and key substances of tomato aroma material synthesis were expounded,so as to provide reference for the improvement of tomato flavor quality.

关 键 词：番茄 果实风味 香气 芳香物质 合成途径 影响因素 

分 类 号：S641.2[农业科学—蔬菜学]