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Advances in Fruit Aroma Volatile Research
College of Horticulture and Plant Protection, Yangzhou University, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou 225009, China
* Author to whom correspondence should be addressed.
Received: 17 May 2013; in revised form: 2 July 2013 / Accepted: 3 July 2013 / Published: 11 July 2013
Abstract: 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.
Keywords: fruit; aroma volatiles; pre & postharvest; biosynthetic pathways
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Cite This Article
MDPI and ACS Style
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.
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.
El Hadi, Muna A.M.; Zhang, Feng-Jie; Wu, Fei-Fei; Zhou, Chun-Hua; Tao, Jun. 2013. "Advances in Fruit Aroma Volatile Research." Molecules 18, no. 7: 8200-8229.