几种小浆果挥发性成分研究概述
首发时间:2007-06-04
摘要:综述了黑穗醋栗、沙棘、越橘、树莓、蓝靛果果实的挥发性成分构成及其影响因素。小浆果果实的挥发性物质主要包括酯类、醇类、萜类、醛类、酮类、酚类和酸类等。小浆果的品种、成熟度和采后贮藏条件均影响果实中挥发物的组成、浓度变化。
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The Composition and Affecting Factors of Volatile in Some soft fruits
Abstract:The composition and affecting factors of volatile in soft fruits berries including blackcurrant, Sea buckthorn, blueberry, raspberry, blue honeysuckle were reviewed in this paper.The main compounds covered esters, alcohols, terpenes, aldeydes, ketones and phenols .They are affected by variety, mature degree and postharvest conditions.
Keywords: Soft fruit Volatile components Composition Affecting factors
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No.1322611991011809****
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