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Updated: Sep 17, 2025

Fruit Volatile Analysis Using an Electronic Nose
Published on: March 30, 2012
研究在快速果成熟过程中由脂肪酸的动态代谢驱动的香味转换
Yuanping Wang1, Zhenjiang Zhou1, Yonghao Liu1
1College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China.
果香味化合物在成熟过程中被确定,酸代谢产生理想的风味. 过度成熟会改变新陈代谢,从酸中产生异味,影响果的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 植物生物化学 植物生物化学
背景情况:
- 果香味对于消费者接受和市场价值至关重要.
- 了解成熟过程中的挥发性化合物形成是质量控制的关键.
研究的目的:
- 为了研究在快速成熟过程中关键的果香味化合物的形成和转化.
- 在成熟阶段识别主导香味贡献者和歧视性挥发物.
主要方法:
- 物理化学分析 物理化学分析
- 挥发性物质分析的概况
- 识别挥发性化合物和气味活性值的标识.
主要成果:
- 在不成熟,成熟和过度成熟阶段确定了151种挥发性化合物.
- (E,Z)-2,6-nonadienal和geraniol被确定为主要的芳香化合物.
- 酸的催化作用驱动着果特有的香气,而酸的分解在过度成熟的阶段会增加,产生像 (E) -2-nonenal.这样的味道.
结论:
- 脂肪酸代谢中的代谢变化决定了在成熟和过度成熟期间的果香味特征变化.
- 识别关键的香味和非香味化合物为工业果加工提供了洞察力.
- 研究结果支持通过控制成熟和加工来提高果产品质量的策略.
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