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园艺学报 ›› 2023, Vol. 50 ›› Issue (9): 1959-1970.doi: 10.16420/j.issn.0513-353x.2022-0697

• 综述 • 上一篇    下一篇

草莓果实香气物质生物合成研究进展

刘金莹, 孔令喜, 王威浩, 秦国政, 王豫颖*()   

  1. 中国科学院植物研究所,北方资源植物重点实验室,北京 100093
  • 收稿日期:2023-04-12 修回日期:2023-07-01 出版日期:2023-09-25 发布日期:2023-09-26
  • 通讯作者:
    *(E-mail:
  • 基金资助:
    北京市自然科学基金项目(6202025); 国家自然科学基金项目(32072636)

Advances in Aroma Compounds Biosynthesis of Strawberry Fruit

LIU Jinying, KONG Lingxi, WANG Weihao, QIN Guozheng, WANG Yuying*()   

  1. Key Laboratory of Plant Resources,Institute of Botany,Chinese Academy of Sciences,Beijing 100093,China
  • Received:2023-04-12 Revised:2023-07-01 Published:2023-09-25 Online:2023-09-26
  • Contact: *(E-mail:

摘要:

草莓(Fragaria × ananassa)的香气是构成其品质的重要因素之一。草莓香气成分复杂,主要由酯类、醛类、酮类、醇类、萜烯类、呋喃酮和含硫化合物等物质组成,其中呋喃酮、丁酸甲酯、己酸乙酯、γ-癸内酯、芳樟醇和橙花醇为重要芳香化合物,决定其独特的香味。主要对草莓香气物质的组成、香味特点、生物合成途径及其合成关键基因的研究进展进行综述,总结了影响草莓香气品质的主要因素,并基于研究现状对未来草莓香气物质研究趋势进行展望。

关键词: 草莓, 果实, 品质, 香气, 挥发性物质

Abstract:

Strawberry aroma is one of the important factors contributing to their quality. Strawberry aroma is composed of complex combinations of volatile,such as esters,aldehydes,ketones,alcohols,terpenoids,furanone and sulfur-containing compounds. Among them,furanone,methyl butyrate,ethyl caproate,γ-decalactone,and linalool and nerolidol represent the most important aroma compounds of strawberry. This review aims to describe the recent advances in understanding aroma biosynthesis in strawberry fruit,including the aroma composition,biosynthetic pathways,key regulatory genes,as well as the major factors affecting the aroma quality. Finally,an outlook on the future research trends of strawberry aroma is provided.

Key words: strawberry, fruit, quality, aroma, volatile