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.
Highlights
Fruit quality includes both its preharvest development, such as changes in colour, flavor, and texture as fruits develop, grow, and ripen, as well as its maintenance following harvest as the Molecules 2013, 18 perishable tissues senesce [1]
Aroma is a complex mixture of a large number of volatile compounds, whose composition is specific to species and often to the variety of fruit [4,5]
We summarized the composition of fruit aroma and the characteristic aroma compounds of several representative fruits at first, the factors affecting aroma volatile were discussed, and the biosynthetic pathways of volatile aroma compounds were summarized
Summary
Fruit quality includes both its preharvest development, such as changes in colour, flavor, and texture as fruits develop, grow, and ripen, as well as its maintenance following harvest as the Molecules 2013, 18 perishable tissues senesce [1]. Flavor consists both of the perception in mouth (sweetness, acidity or bitterness) and on the odor, produced by several volatile compounds. Most fruits produce significant numbers of volatile compounds as indicators of fruit ripening Many of these volatile compounds are produced in trace amounts, which are below the thresholds of most analytical instruments, but can be detected by human olfaction [10]. The odorous aglycones may be released from the sugar moiety during maturation, processing and storage, or by the action of enzymes, acids or heat [16]
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