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Updated: Jul 19, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Published on: June 9, 2021

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番茄类的成熟水果挥发性物质的变化:一种进化框架,用于研究作物野生相对的水果香味多样性

Jacob R Barnett1, Denise M Tieman2, Ana L Caicedo3

  • 1Graduate Program in Organismic and Evolutionary Biology, University of Massachusetts Amherst, MA, 01003, USA.

American journal of botany
|August 8, 2023
PubMed
概括

野生番茄物种具有独特的水果气味 (挥发性有机化合物),可以向动物发出营养含量信号. 水果颜色的进化与香味化合物的变化有关,为番茄风味和作物改进提供了洞察力.

关键词:
这是Solanaceae.番茄 (Solanum lycopersicum) 是一种红的植物.化学多样性 化学多样性提高作物的作物改善.农作物的野生亲属.肉质的水果 进化 进化果香水 果香水 果香水 果香水跨物种变化的跨物种变化.二次代谢产物二次代谢产物番茄味道 番茄味道 番茄味道

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