Scientia Agricultura Sinica ›› 2009, Vol. 42 ›› Issue (12): 4324-4332 .doi: 10.3864/j.issn.0578-1752.2009.12.026

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Advances in Research of Aroma Compounds of Citrus Processing Products

FAN Gang, QIAO Yu, YAO Xiao-lin, XU Xiao-yun, WANG Ke-xing, PAN Si-yi, DUAN Ya-qing
   

  1. （华中农业大学食品科技学院）
  • Received:2009-04-06 Revised:2009-05-31 Online:2009-12-10 Published:2009-12-10
  • Contact: PAN Si-yi

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Abstract:

Aroma component is one of the main factors affecting the characteristic flavor and total quality of citrus processing products. Studies on aroma compounds in citrus processing products are important in preserving the characteristic flavor, preventing the loss of aroma compounds during processing and storage, enhancing the total aroma quality. In this paper, the aroma compounds in citrus processing products were introduced. In addition, the extraction of aroma compounds in citrus products, the identification of aroma-active compounds, the determination of odor thresholds of aroma compounds in citrus fruits and the changes of aroma compounds during processing and storage were summarized. Moreover, the problems and development trend in the future of aroma compounds in citrus fruits were discussed.

Key words: citrus, processing products, aroma compounds

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