水果及其加工产品中糖苷键合态香气物质的研究进展  

Research progress of glycoside bonded aroma compounds in fruits and their processed products

作　　者：马亚琴[1] 张晨 邓涂静 周佳 MA Yaqin;ZHANG Chen;DENG Tujing;ZHOU Jia(Citrus Research Institute,Southwest University,National Citrus Engineering Research Center,Chongqing 400712,China)

机构地区：[1]西南大学柑桔研究所,国家柑桔工程技术研究中心,重庆400712

出　　处：《食品与发酵工业》2022年第6期290-298,共9页Food and Fermentation Industries

基　　金：现代农业产业技术体系建设专项资金资助。

摘　　要：香气作为消费者衡量水果及其加工产品品质的关键指标,其优劣可以显著影响消费者对水果及其加工产品的接受程度。香气主要以游离态和键合态2种形式存在于果实中,其中糖苷键合态香气物质因其以糖苷形式存在而不易被人直接感知,糖苷键合态香气物质的研究对于提升、平衡、恢复水果及其加工产品的风味至关重要。该文综述了水果及其加工产品中糖苷键合态香气物质的结构、提取和分析方法、香气释放方式及一些常见香气化合物的保留指数与气味,以期为今后水果增香产业化应用提供理论参考。Aroma,as a key index for consumers to measure the quality of fruits and their processed products,can significantly affect consumers′acceptance of fruits and their processed products.The aroma mainly exists in the form of free state and bonded state,and glycoside bonded aroma substances are not easy to be perceived directly.The study of glycoside bonded aroma substances is very important for improving,balancing and restoring the flavor of fruits and their processed products.This article reviewed the structure,extraction and analysis methods,aroma release methods,and the odor and retention index of some common aroma compounds in fruits and their processed products,in order to provide a theoretical reference for the industrial application of fruit aroma in the future.

关 键 词：水果及其加工产品 键合态香气物质 释放方式 增香 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]