CAJ | 학술논문

番石榴作为一种重要的热带果树，果实脆、风味独特，深受广大消费者喜爱。番石榴果实完熟后，伴随乙烯释放高峰，会形成大量的香气，其中酯类物质能赋予果实“果香型”特征香气，是最主要的香气组分。目前，国内对于番石榴果实挥发性组分的相关研究还较少。本文综述了番石榴果实品种、成熟度及贮藏条件对其挥发性物质组成的影响，为阐明番石榴果实香气的原理有重要的意义，也为果实采后贮藏等技术的改善供理论参考。
번석류작위일충중요적열대과수，과실취、풍미독특，심수엄대소비자희애。번석류과실완숙후，반수을희석방고봉，회형성대량적향기，기중지류물질능부여과실“과향형”특정향기，시최주요적향기조분。목전，국내대우번석류과실휘발성조분적상관연구환교소。본문종술료번석류과실품충、성숙도급저장조건대기휘발성물질조성적영향，위천명번석류과실향기적원리유중요적의의，야위과실채후저장등기술적개선공이론삼고。
As an important tropical fruit, guava was popular with its crisp flesh and special flavor. The esters, which contributing fruit with "fruity" aroma, are emitted with the development of guava fruit ripening. The esters were biosynthesized from fatty acids under the action of related enzymes. To date, limited information about the aroma volatile components of guava were available. In order to clarify the composition of guava aroma and provide reference to the postharvest storage, the effect of aroma chemical components in guava fruits and the varieties, maturity degree and postharvest storage conditions on the aroma composition of guava was summarized.