Advances in Fruit Aroma Volatile Research
Abstract
:1. Introduction
2. Aroma Volatile Composition and Their Biological Characteristic of Major Fruits
2.1. Classification of Volatile Compounds in Fruit Flavor
2.2. Volatile Compounds and Their Biological Characteristic of Major Fruits
3. Factors Influencing Volatile Composition
3.1. Genetics
3.2. Maturity
3.3. Pre-Harvest Factors
3.4. Postharvest Handling
3.4.1. Temperature
3.4.2. Storage Atmosphere
3.4.3. Chemical Application
4. Volatile Aroma Compounds Biosynthestic Pathways and Related Enzymes
4.1. Fatty Acids Pathway
4.1.1. β-Oxidation
4.1.2. Lipoxygenase (LOX)
4.2. Amino Acid Pathway
4.3. Terpenoids Pathway
4.4. Carotenoid Pathway
5. Conclusions
Acknowledgments
Conflicts of Interest
References
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El Hadi, M.A.M.; Zhang, F.-J.; Wu, F.-F.; Zhou, C.-H.; Tao, J. Advances in Fruit Aroma Volatile Research. Molecules 2013, 18, 8200-8229. https://doi.org/10.3390/molecules18078200
El Hadi MAM, Zhang F-J, Wu F-F, Zhou C-H, Tao J. Advances in Fruit Aroma Volatile Research. Molecules. 2013; 18(7):8200-8229. https://doi.org/10.3390/molecules18078200
Chicago/Turabian StyleEl Hadi, Muna Ahmed Mohamed, Feng-Jie Zhang, Fei-Fei Wu, Chun-Hua Zhou, and Jun Tao. 2013. "Advances in Fruit Aroma Volatile Research" Molecules 18, no. 7: 8200-8229. https://doi.org/10.3390/molecules18078200