果蔬香气成分的生物发生。

D K Salunkhe, J Y Do
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引用次数: 66

摘要

水果和蔬菜的香气可以被认为是源于碳水化合物、蛋白质、脂肪以及维生素和矿物质等基本营养物质。反过来,这些营养物质是由植物的光合作用和相关代谢活动产生的。目前对果蔬香气的研究已从分离和鉴定转向对其生物成因或加工性质的形成途径的阐明。本文综述了各大类20种主要水果和蔬菜的香气发展和降解情况。这表明,目前关于这一问题的信息还很少,需要进行更多的探索性研究。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Biogenesis of aroma constituents of fruits and vegetables.

The aroma of fruits and vegetables may be considered to originate from the basic nutrients such as carbohydrates, proteins, and fats, as well as vitamins and minerals. These nutrients, in turn, are produced by photosynthetic and related metabolic activities occurring in the plant. Current interests in aroma of fruits and vegetables have been shifting from isolation and identification to elucidation of their formation pathways either of biogenetic or processing nature. This article is intended to provide a summary on the development and degradation of aroma of selected major fruits and vegetables, 20 in each category. It reveals that information concerning this matter is still meager at present and that much more exploratory research is needed.

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