园艺学报 ›› 2004, Vol. 31 ›› Issue (2): 269-273.

• 综述 • 上一篇    下一篇



  1. ( 潍坊学院生物系,潍坊 261061;!山东省农业科学院蔬菜研究所,济南 250100)
  • 收稿日期:2003-05-21 修回日期:2003-09-01 出版日期:2004-04-25 发布日期:2004-04-25

Advances in the Study on Cucumber Flavor Compounds

Liu Chunxiang;He Qiwei

  1. (Biology Department,Weifang University,Weifang 261061,China; Vegetable Institute,Shandong Agriculture Science Academy,Ji'nan 250100,China)
  • Received:2003-05-21 Revised:2003-09-01 Online:2004-04-25 Published:2004-04-25

摘要: 综述了黄瓜芳香物质的组成,主要组成成分的风味特征,风味物质的作用以及芳香物质产生

关键词: 黄瓜, 芳香物质

Abstract: The major advances in the study on flavor compounds of cucumber were summarized in this review.The major component of cucumb er flavor compounds,the character of those compounds,the effects on human of those compounds,the synthesis pathways of some of those compounds,the precursor of those tompounds,and nature and function of the related enzymes were described.Study methods on cucumb er volatile were also mentioned briefly.

Key words: Cucumber, Flavor compounds