| 魏玲玲,王武,陶建敏.葡萄香气物质研究进展[J].中国南方果树,2018,47(3): |
| 葡萄香气物质研究进展 |
| Advances in Grape Aromatic Substance Research |
| 投稿时间：2017-07-31 修订日期：2017-09-13 |
| DOI： |
| 中文关键词: 关键词：葡萄 香气成分 代谢途径 影响因素 |
| 英文关键词:Key Words: grape aroma component synthesis influencing factors. |
| 基金项目:国家现代农业葡萄产业技术体系项目（CARS-30）;国家“948”重点项目（2016-X19）；江苏省科技厅项目（BE2014326） |
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| 中文摘要: |
| 摘要：香气是评价葡萄及其加工品品质的重要指标之一，它构成了葡萄的特征风味。通过了解葡萄果实的香气组成，可以鉴别出葡萄的成熟度及其品种特性，从而为提高葡萄的风味及葡萄的遗传育种工作服务。葡萄果实中香气物质成分有酯、醇、醛、酮、萜类化合物等，这些化合物在葡萄果实中的含量以及它们的性质都对葡萄的香气品质起着决定性的作用。本文介绍了葡萄果实中香气物质成分及存在形式，综述了葡萄果实中多种香气的合成途径及其影响因素。 |
| 英文摘要: |
| Abstract: Aroma is one of the important indexes of evaluating grape and its products quality, which constitutes the characteristic flavor of grapes. We can identify grape maturity and its characteristics according to the aroma composition of grape, thus to improve the flavor of grape and work for the grape genetic breeding. These aroma compounds ,such as esters, alcohols, aldehydes, ketones, terpenoids etc, are all detected in grape, not only the content but also its properties play a decisive role in the grape aroma quality. This paper introduces the grapes aroma substance and its composition, and summarizes the synthesis route of the grape multiple aroma and its influencing factors. |
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