传统热加工过程中热敏性果蔬特征香气成分极易发生劣变,文中以此现象为分析切入点,在综合比较非热敏性及热敏性代表果蔬香气组分构成的基础上,总结了热敏性果蔬的香气构成特点、分析了热加工过程中香气劣变的原因;进一步以哈密瓜为热敏性果蔬代表,综述了适用于热敏性果蔬香气分析的新技术、新方法,分析了不同非热加工技术对其香气的影响。

The characteristic aroma of thermo-sensitive vegetables and fruits is easily deteriorated during traditional thermal processing.Based on comprehensive comparison between thermo-sensitive and nonthermo-sensitive representative fruits and vegetables,this article summarized the compositional features of thermo-sensitive fruits and vegetables,characteristic aroma,pointed out the reason for their aroma deterioration during thermal processing;Taking Hami melon as representative,,this paper furtherly overviewed the up-to-date technologies suitable for aroma analysis of temperature-sensitive fruits and vegetables,compared and analyzed the influence of different non-thermo processing technologies on aroma profile,providing theoretical foundation for development of analysis method and aroma profile quality control for aroma characteristic of thermo-sensitive fruits and vegetables.