https://www.ahs.ac.cn/images/0513-353X/images/top-banner1.jpg|#|苹果
https://www.ahs.ac.cn/images/0513-353X/images/top-banner2.jpg|#|甘蓝
https://www.ahs.ac.cn/images/0513-353X/images/top-banner3.jpg|#|菊花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner4.jpg|#|灵芝
https://www.ahs.ac.cn/images/0513-353X/images/top-banner5.jpg|#|桃
https://www.ahs.ac.cn/images/0513-353X/images/top-banner6.jpg|#|黄瓜
https://www.ahs.ac.cn/images/0513-353X/images/top-banner7.jpg|#|蝴蝶兰
https://www.ahs.ac.cn/images/0513-353X/images/top-banner8.jpg|#|樱桃
https://www.ahs.ac.cn/images/0513-353X/images/top-banner9.jpg|#|观赏荷花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner10.jpg|#|菊花
https://www.ahs.ac.cn/images/0513-353X/images/top-banner11.jpg|#|月季
https://www.ahs.ac.cn/images/0513-353X/images/top-banner12.jpg|#|菊花

ACTA HORTICULTURAE SINICA ›› 2004, Vol. 31 ›› Issue (2): 269-273.

• 综述 • Previous Articles     Next Articles

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

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

CLC Number: