树莓及其加工制品中香气化合物的研究进展

doi:10.7506/spkx1002-6630-201311076

摘要/Abstract

摘要：

香气是树莓及其加工制品的灵魂，影响着产品的整体品质并使其独具风味。研究香气物质对于保持产品的特征香气，防止其在加工贮藏过程中的逸散，提高产品整体香气的品质具有重要意义。本文概述了国内外树莓及其加工制品中香气化合物的研究现状，对香气物质的提取方法，香气活性物质的鉴定、加工贮藏过程中的香气物质的变化以及树莓中糖苷键合态香气化合物的研究进行了综述，并指出了树莓及其加工制品香气物质研究中存在的问题及今后研究的重点。

关键词: 树莓, 加工制品, 香气化合物

Abstract:

Aroma components are the key factor for the processing raspberry, which will affect its characteristic flavor and
total quality. Researches on the aroma compounds in raspberry processing products is of great significance for maintaining
the characteristic aroma of the product to prevent fugitive processing and storage, and improve the overall aroma quality.
This article provides an overview of the domestic and foreign studies on the aroma compounds of raspberry during
processing, the extraction and identification of active aromatic compounds. Changes of aroma composition of raspberry
during processing and storage were also reviewed as well as the glycosidically bound aroma compounds. The existing
problems in the study of aroma compounds in raspberry and its processed products were also discussed.

Key words: raspberry, processed products, aroma compounds

中图分类号:

TS255

任婧楠，潘思轶，王可兴，范刚. 树莓及其加工制品中香气化合物的研究进展[J]. 食品科学, 2013, 34(11): 363-368.

REN Jing-nan，PAN Si-yi，WANG Ke-xing，FAN Gang. Advances in Research of Aroma Compounds of Raspberry Processing Products[J]. FOOD SCIENCE, 2013, 34(11): 363-368.

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