The Aroma Volatile in ‘Nanguo’ Pear: A Review

Abstract

The aroma of fruit is an important indicator that reflects the quality of its flavor. The ‘Nanguo’ pear (Pyrus ussuriensis Maxim.) is a typical fruit in Liaoning Province, China, that has an attractive aroma during fruit ripening. Fruit volatile compounds are primarily composed of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. The primary characteristic volatile compounds of the ‘Nanguo’ pear are esters. The contents of aldehydes decrease, and the contents of esters increase as the fruit ripens. The aroma changes from ‘green’ to ‘fruity.’ Thus, it has been a favorite of consumers in China and throughout the world for its attractive aroma. This review systematically summarizes advances in the research methods, components, types and biosynthetic pathways of volatile compounds, and the factors that affect the aroma volatiles in the ‘Nanguo’ pear, particularly the regulation by hormones that has been studied in recent years and delineates the research problems and prospects. The aim is to provide critical information for further research on the qualities of fruit flavor and provide a more scientific basis to improve the quality of fruit flavor during the development and storage of the ‘Nanguo’ pear.