[{"data":1,"prerenderedAt":90},["ShallowReactive",2],{"article-baike-chenpi-compounds-and-flavor-zh":3},{"article":4,"alternates":87},{"id":5,"title":6,"body":7,"category":71,"cover":40,"coverImage":40,"date":72,"description":73,"extension":74,"locale":75,"meta":76,"navigation":77,"path":78,"seo":79,"slug":80,"stem":81,"tags":82,"__hash__":86},"articles\u002Fzh\u002Fbaike\u002Fchenpi-compounds-and-flavor.md","陈皮的主要成分与风味特征",{"type":8,"value":9,"toc":65},"minimark",[10,13,17,21,34,41,44,47,52,57,62],[11,12,6],"h1",{"id":6},[14,15,16],"p",{},"陈皮的风味主要由其挥发油、黄酮类等成分共同决定，不同陈化阶段会带来香气与口感的变化。",[18,19,20],"h2",{"id":20},"常见成分类型",[22,23,24,28,31],"ol",{},[25,26,27],"li",{},"挥发油类：形成明显的柑橘香气与清新感；",[25,29,30],{},"黄酮类化合物：与苦味与回甘有关；",[25,32,33],{},"其他微量成分：共同影响整体风味层次。",[14,35,36],{},[37,38],"img",{"alt":39,"src":40},"图片","\u002Fimages\u002Fpbcp\u002Fa03c5cb7fa4962c9.png",[18,42,43],{"id":43},"陈化与风味变化",[14,45,46],{},"陈化过程中，香气会逐渐内敛，苦涩感相对减弱，整体口感趋于圆润。",[14,48,49],{},[37,50],{"alt":39,"src":51},"\u002Fimages\u002Fpbcp\u002Fb74e77ddaf0443d8.png",[14,53,54],{},[37,55],{"alt":39,"src":56},"\u002Fimages\u002Fpbcp\u002Fb011e80e05782947.png",[14,58,59],{},[37,60],{"alt":39,"src":61},"\u002Fimages\u002Fpbcp\u002F5f6836afa2e18622.png",[14,63,64],{},"总体而言，陈皮的风味是多种成分与陈化时间共同作用的结果。",{"title":66,"searchDepth":67,"depth":67,"links":68},"",2,[69,70],{"id":20,"depth":67,"text":20},{"id":43,"depth":67,"text":43},"baike","2025-08-25","概述陈皮中常见成分及其对香气与口感的影响。","md","zh",{},true,"\u002Fzh\u002Fbaike\u002Fchenpi-compounds-and-flavor",{"title":6,"description":73},"chenpi-compounds-and-flavor","zh\u002Fbaike\u002Fchenpi-compounds-and-flavor",[83,84,85],"百科","成分概览","风味特征","JJ0XnncpD_PD0BPq2IoWV-M8Z4o5x8samPSTr0RO__c",{"zh":88,"en":89},"\u002Fbaike\u002Fchenpi-compounds-and-flavor","\u002Fen\u002Fbaike\u002Fchenpi-compounds-and-flavor",1775203812510]