| 苹果酒香气成分代谢研究进展 |
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| 引用本文： | 杨颖迪, 李闽, 彭帮柱. 苹果酒香气成分代谢研究进展[J]. 食品工业科技, 2018, 39(19): 314-320. DOI: 10.13386/j.issn1002-0306.2018.19.055 |
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| 作者姓名： | 杨颖迪 李闽 彭帮柱 |
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| 作者单位： | 1.华中农业大学食品科学技术学院, 湖北武汉 430070 |
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| 基金项目： | 国家自然科学基金青年科学基金项目(31671850)。 |
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| 摘 要： | 苹果酒是指由苹果或苹果汁生产的一种低酒精度的发酵果酒,具有较高的营养成分和保健价值,备受人们的关注和喜爱。香气成分是评价苹果酒质量的关键因素。本文对苹果酒中主要香气成分的种类和来源、香气成分的分析方法、主要香气物质的合成途径等方面进行了综述,并对苹果酒香气成分代谢研究进行了展望。
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| 关 键 词： | 苹果酒 香气成分 分析方法 合成途径 |
| 收稿时间： | 2017-12-11 |
Research on the Metabolism of Aroma Components in Apple Cider |
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| YANG Ying-di, LI Min, PENG Bang-zhu. Research on the Metabolism of Aroma Components in Apple Cider[J]. Science and Technology of Food Industry, 2018, 39(19): 314-320. DOI: 10.13386/j.issn1002-0306.2018.19.055 |
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| Authors: | YANG Ying-di LI Min PENG Bang-zhu |
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| Affiliation: | 1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
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| Abstract: | Apple cider is a fruit wine of low-alcohol fermented which is produced by apple or apple juice. Because of its high nutrition and healthy value, people pay more attention on it and are fond of it. Aroma components play important roles in the quality of cider. In this paper, the types and sources of main aroma components, analysis methods, and synthesis pathway of main aroma components in cider were reviewed. And suggestions for the trend of apple cider aroma research in the future were put forward. |
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| Keywords: | apple cider aroma components analysis methods synthesis pathway |
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