[1] STEINHAUS M, SINUCO D, POLSTER J, et al.Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests[J]. Journal of Agricultural and Food Chemistry, 2009, 57(7):2882-2888. [2] CALEB O J, FAWOLE O A, MPHAHLELE R R, et al.Impact of preharvest and postharvest factors on changes in volatile compounds of pomegranate fruit and minimally processed arils: review[J]. Scientia Horticulturae, 2015, 188:106-114. [3] 徐丽红, 赖金平, 郭家乾, 等. 柑橘果实香气品质影响因素研究进展[J]. 赣南师范大学学报, 2019, 40(6):85-88. [4] 王登亮, 吴雪珍, 刘春荣, 等. 柑橘大棚设施栽培研究进展[J]. 浙江柑橘, 2019, 36(3):2-6. [5] 李福香, 明建, 敖淼, 等. 柑橘花不同部位香气成分的测定及主成分分析[J]. 食品与机械, 2018, 34(10):31-34,85. [6] 江倩. 不同种类柑橘果实香气物质组成差异及其特征性组分鉴别[D]. 杭州: 浙江大学, 2013. [7] 成传香, 王鹏旭, 贾蒙, 等. 基于GC-MS结合多元统计方法分析不同种类柑橘汁中香气物质[J]. 食品与发酵工业, 2019, 45(21):236-243. [8] 毕静莹. 柑橘酒苦味物质及其控制技术研究[D]. 杨凌: 西北农林科技大学, 2019. [9] 钟炼军, 钱敏, 任文彬, 等. 不同种类柑橘精油香气成分分析[J]. 农产品加工, 2018(19):55-59. [10] ZHANG B, XI W P, WEI W W, et al.Changes in aroma-related volatiles and gene expression during low temperature storage and subsequent shelf-life of peach fruit[J]. Postharvest Biology and Technology, 2011, 60(1):7-16. [11] 乜兰春, 孙建设, 黄瑞虹. 果实香气形成及其影响因素[J]. 植物学通报, 2004, 39(5):631-637. [12] 孙莹, 陈世珍, 朱丽琴, 等. 不同成熟度赣南“纽荷尔”脐橙香气成分和主要品质指标分析[J]. 江西农业大学学报, 2015, 37(3):429-434. [13] CHEN J J, ZHANG H Y, PANG Y B, et al.Comparative study of flavonoid production in lycopene-accumulated and blonde-flesh sweet oranges (Citrus sinensis) during fruit development[J]. Food Chemistry, 2015, 184:238-246. |