期刊
MOLECULES
卷 18, 期 7, 页码 8200-8229出版社
MDPI
DOI: 10.3390/molecules18078200
关键词
fruit; aroma volatiles; pre & postharvest; biosynthetic pathways
资金
- National Natural Science Foundation of China [31171934]
- Priority Academic Program Development from Jiangsu Government
- Science & Technology Innovation Foundation of Yangzhou University [2012CXJ062]
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.
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