摘要
综述了黄瓜芳香物质的组成,主要组成成分的风味特征,风味物质的作用以及芳香物质产生的前提条件及合成途径等有关黄瓜芳香物质的研究进展;并对黄瓜风味前体的组成,风味酶的特点与作用,黄瓜芳香物质的研究方法等进行了简要评述。
The major advances in the study on flavor compounds of cucumber were summarized in this review. The major component of cucumber flavor compounds, the character of those compounds, the effects on human of those compounds, the synthesis pathways of some of those compounds, the precursor of those compounds, and nature and function of the related enzymes were described. Study methods on cucumber volatile were also mentioned briefly.
出处
《园艺学报》
CAS
CSCD
北大核心
2004年第2期269-273,共5页
Acta Horticulturae Sinica
