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Molecules 2013, 18(7), 8200-8229; doi:10.3390/molecules18078200

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
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Received: 17 May 2013 / Revised: 2 July 2013 / Accepted: 3 July 2013 / Published: 11 July 2013
(This article belongs to the Special Issue Flavors and Fragrances)
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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. View Full-Text
Keywords: fruit; aroma volatiles; pre & postharvest; biosynthetic pathways fruit; aroma volatiles; pre & postharvest; biosynthetic pathways
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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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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.

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