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Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening

College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China
Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China
National Fruit Tree Germplasm Repository, Xinjiang Academy of Agricultural Sciences, Luntai, Xinjiang 841600, China
Author to whom correspondence should be addressed.
Academic Editor: Marcello Iriti
Int. J. Mol. Sci. 2016, 17(7), 998;
Received: 27 April 2016 / Revised: 6 June 2016 / Accepted: 17 June 2016 / Published: 24 June 2016
(This article belongs to the Section Molecular Plant Sciences)
PDF [4017 KB, uploaded 24 June 2016]


Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor compound contents with consumers’ evaluation. Sucrose and glucose were the major sugars in apricot fruit. The contents of all sugars increased rapidly, and the accumulation pattern of sugars converted from glucose-predominated to sucrose-predominated during fruit development and ripening. Sucrose synthase (SS), sorbitol oxidase (SO) and sorbitol dehydrogenase (SDH) are under tight developmental control and they might play important roles in sugar accumulation. Almost all organic acids identified increased during early development and then decrease rapidly. During early development, fruit mainly accumulated quinate and malate, with the increase of citrate after maturation, and quinate, malate and citrate were the predominant organic acids at the ripening stage. The odor activity values (OAV) of aroma volatiles showed that 18 aroma compounds were the characteristic components of apricot fruit. Aldehydes and terpenes decreased significantly during the whole development period, whereas lactones and apocarotenoids significantly increased with fruit ripening. The partial least squares regression (PLSR) results revealed that β-ionone, γ-decalactone, sucrose and citrate are the key characteristic flavor factors contributing to consumer acceptance. Carotenoid cleavage dioxygenases (CCD) may be involved in β-ionone formation in apricot fruit. View Full-Text
Keywords: apricot; sugars; organic acids; volatiles; flavor; metabolites; fruit quality apricot; sugars; organic acids; volatiles; flavor; metabolites; fruit quality

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Xi, W.; Zheng, H.; Zhang, Q.; Li, W. Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening. Int. J. Mol. Sci. 2016, 17, 998.

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