园艺植物苦味研究进展  

Advances in Bitter Taste of the Horticultural Plants

作　　者：郑传奇 唐玉超 杨盼盼[1] 彭富海 徐雷锋[1] 唐乐 支永明 明军[1] ZHENG Chuanqi;TANG Yuchao;YANG Panpan;PENG Fuhai;XU Leifeng;TANG Le;ZHI Yongming;MING Jun(State Key Laboratory of Vegetable Biobreeding,Institute of Vegetables and Flowers,Chinese Academy of Agricultural Sciences,Beijing 100081,China;Qianxinan Research Institute of Agricultural and Forestry Sciences,Xingyi,Guizhou 562400,China;College of Landscape Architecture,Beijing Forestry University,Beijing 100083,China)

机构地区：[1]中国农业科学院蔬菜花卉研究所,蔬菜生物育种全国重点实验室,北京100081 [2]黔西南州农业林业科学研究院,贵州兴义562400 [3]北京林业大学园林学院,北京100083

出　　处：《园艺学报》2024年第7期1529-1546,共18页Acta Horticulturae Sinica

基　　金：湖南省湘西土家族苗族自治州“揭榜挂帅”项目(2022JBGS0008);贵州省科技支撑计划项目(黔科合支撑2023-487);国家自然科学基金项目(32172612);国家重点研发计划项目(2019YFD1001000,2023YFD2300903)。

摘　　要：园艺植物食用部位中的苦味对其风味影响较大。本文就苦味的呈味机理、常见园艺植物中苦味物质、苦味评价及苦味代谢物筛选方法等进行了综述,旨在为不同应用目标的园艺植物培育及苦味物质的综合开发利用提供参考。The bitter taste in the edible parts of horticultural plants significantly impacts their flavor.In this paper,the mechanisms of bitter taste,common bitter substances in horticultural plants,evaluation methods,and screening techniques for bitter metabolites are reviewed.The aim is to serve as a reference for the comprehensive development and utilization of bitter substances in horticultural plant breeding for various application goals.

关 键 词：园艺植物 苦味 呈味机理 评价方法 苦味代谢物 

分 类 号：S6[农业科学—园艺学]