Fatty acids as precursors for aroma volatile biosynthesis in pre-climacteric and climacteric apple fruit

By J. Song, F. Bangerth. 2003

146 citations recorded by the source corpus.

Subfields: Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/40464c9acc1e230558ec958ec58465a7b840c437

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In Plant Science

1. A. Kader

Citations in the corpus

• Advances in Fruit Aroma Volatile Research (2013, background): “availability of primary precursor substrates, including fatty acids and amino acids, which are highly regulated during fruit development in terms of amount and composition [126].”
• Apple aroma : alcohol acyltransferase, a rate limiting step for ester biosynthesis, is regulated by ethylene (2005, background): “Taken together, these data suggest that the significant reductions in ester compounds observed under ethylene suppression conditions may be also caused by a reduction in AAT enzyme activity levels, and not only by a limitation of precursor [43,44].”