Advances in Fruit Aroma Volatile Research
By Muna Ahmed Mohamed El Hadi, Fenghua Zhang, Fei Wu, Chunhua Zhou, Jun Tao. Molecules, 2013
744 citations recorded by the source corpus.
Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including the genetic makeup, degree of maturity, environmental conditions, postharvest handling and storage. There are several pathways involved in volatile biosynthesis starting from lipids, amino acids, terpenoids and carotenoids. Once the basic skeletons are produced via these pathways, the diversity of volatiles is achieved via additional modification reactions such as acylation, methylation, oxidation/reduction and cyclic ring closure. In this paper, we review the composition of fruit aroma, the characteristic aroma compounds of several representative fruits, the factors affecting aroma volatile, and the biosynthetic pathways of volatile aroma compounds. We anticipate that this review would provide some critical information for profound research on fruit aroma components and their manipulation during development and storage.
Subfields: Biochemistry, Biotechnology, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/32bcb7a3e3cfa90689337f90870465206808c605
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Citations in the corpus
- Recent Advance in Aromatic Volatile Research in Tomato Fruit: The Metabolisms and Regulations (2016, background): “Aroma, a complex mixture of volatile compounds, is essential for tomato flavor, and along with sugars and acids, plays a key role in the perception and acceptability of tomato products by consumers (El Hadi et al. 2013).”
- Recent Advances in Hormonal Regulation and Cross-Talk during Non-Climacteric Fruit Development and Ripening (2019, background): “of different volatile compounds [45–47], and the main aroma components include lipid-derived compounds, phenolic derivatives, amino acid-derived compounds, and mono- and sesquiterpenes [47].”