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Review on factors affecting aroma components and biosynthesis during maturation of apple
Author(s): 
Pages: 461-465,469
Year: Issue:  8
Journal: Science and Technology of Food Industry

Keyword:  香气成分 合成途径 影响因素;
Abstract: 概述了常见六种苹果品种的主要香气组分,介绍了苹果香气的主要合成途径以及影响香气合成和释放的主要因素。酯类物质是苹果香气的主要成分,占据78%~92%的组分,其次为醇类,占有6%~16%的成分。苹果品种、生长环境、产地、采收时期、贮藏条件和时间等因素是影响苹果香气的主要因素。
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