Cargando…

Advances in Fruit Aroma Volatile Research

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 th...

Descripción completa

Detalles Bibliográficos
Autores principales:	El Hadi, Muna Ahmed Mohamed, Zhang, Feng-Jie, Wu, Fei-Fei, Zhou, Chun-Hua, Tao, Jun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2013
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270112/ https://www.ncbi.nlm.nih.gov/pubmed/23852166 http://dx.doi.org/10.3390/molecules18078200

Ejemplares similares

Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors
por: Qin, Gaihua, et al.
Publicado: (2014)

Sensory lexicon and aroma volatiles analysis of brewing malt
por: Su, Xiaoxia, et al.
Publicado: (2022)

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits
por: Padilla-Jiménez, Samuel Macario, et al.
Publicado: (2021)

Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review
por: Abouelenein, Doaa, et al.
Publicado: (2023)

The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production
por: Caffrey, Andrew, et al.
Publicado: (2021)

An Overview on Truffle Aroma and Main Volatile Compounds
por: Mustafa, Ahmed M., et al.
Publicado: (2020)

An integrative “omics” approach identifies new candidate genes to impact aroma volatiles in peach fruit
por: Sánchez, Gerardo, et al.
Publicado: (2013)

Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit
por: Gonda, Itay, et al.
Publicado: (2010)

Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion × Rootstock Interactive Effect
por: Jukić Špika, Maja, et al.
Publicado: (2021)

SlCCD1A Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles
por: Cheng, Guo-Ting, et al.
Publicado: (2021)

Analysis of aroma‐active volatiles in an SDE extract of white tea
por: Lin, Qi, et al.
Publicado: (2021)

Low Temperature Storage Stimulates Fruit Softening and Sugar Accumulation Without Ethylene and Aroma Volatile Production in Kiwifruit
por: Mitalo, Oscar W., et al.
Publicado: (2019)

Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice
por: Pei, Longying, et al.
Publicado: (2023)

Volatile Aroma Compounds in Various Brewed Green Teas
por: Lee, Jeehyun, et al.
Publicado: (2013)

Chilling-Induced Changes in Aroma Volatile Profiles in Tomato
por: Farneti, Brian, et al.
Publicado: (2015)

Headspace Volatiles and Endogenous Extracts of Prunus mume Cultivars with Different Aroma Types
por: Wang, Xueqin, et al.
Publicado: (2021)

Analysis of Important Volatile Organic Compounds and Genes Produced by Aroma of Pepper Fruit by HS-SPME-GC/MS and RNA Sequencing
por: Qiu, Yinhui, et al.
Publicado: (2023)

Thorough Characterization of ETHQB3.5, a QTL Involved in Melon Fruit Climacteric Behavior and Aroma Volatile Composition
por: Dos-Santos, Noelia, et al.
Publicado: (2023)

Effects of enzymatic reaction on the generation of key aroma volatiles in shiitake mushroom at different cultivation substrates
por: Li, Wen, et al.
Publicado: (2021)

Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China
por: Zheng, Liang-Yong, et al.
Publicado: (2012)

Transcriptomic and Metabolomic Analyses Provide Insights into the Formation of the Peach-like Aroma of Fragaria nilgerrensis Schlecht. Fruits
por: Wang, Ai-Hua, et al.
Publicado: (2022)

Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste
por: Zhang, Yan, et al.
Publicado: (2010)

Volatile Phenols—Important Contributors to the Aroma of Plant-Derived Foods
por: Schieber, Andreas, et al.
Publicado: (2020)

Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae
por: Visinoni, Federico, et al.
Publicado: (2022)

SlMYB75, an MYB-type transcription factor, promotes anthocyanin accumulation and enhances volatile aroma production in tomato fruits
por: Jian, Wei, et al.
Publicado: (2019)

Fungal infestation boosts fruit aroma and fruit removal by mammals and birds
por: Peris, Josep E., et al.
Publicado: (2017)

Effects of Table Grape Cultivars on Fruit Quality and Aroma Components
por: Wang, Wan-Ni, et al.
Publicado: (2023)

Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit
por: Fei, Xitong, et al.
Publicado: (2021)

Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage
por: Tao, Meng, et al.
Publicado: (2022)

Characterization of key aroma compounds and regulation mechanism of aroma formation in local Binzi (Malus pumila × Malus asiatica) fruit
por: Wang, Qinghua, et al.
Publicado: (2022)

The genetic and functional analysis of flavor in commercial tomato: the FLORAL4 gene underlies a QTL for floral aroma volatiles in tomato fruit
por: Tikunov, Yury M., et al.
Publicado: (2020)

The Genes of CYP, ZEP, and CCD1/4 Play an Important Role in Controlling Carotenoid and Aroma Volatile Apocarotenoid Accumulation of Apricot Fruit
por: Xi, Wanpeng, et al.
Publicado: (2020)

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor
por: Chambers, Edgar, et al.
Publicado: (2013)

Binding of volatile aroma compounds to can linings with different polymeric characteristics
por: You, Xiaorong, et al.
Publicado: (2017)

Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”
por: Aprea, Eugenio
Publicado: (2020)

Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit
por: Zhao, Lili, et al.
Publicado: (2021)

Inheritance of esters and other volatile compounds responsible for the fruity aroma in strawberry
por: Rey-Serra, Pol, et al.
Publicado: (2022)

Assessment of the Volatile Profiles and Identification of Differentiating Aromas of Wild Undervalued Plants
por: Fukalova Fukalova, Tamara, et al.
Publicado: (2022)

Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis
por: Ashmore, P. Layton, et al.
Publicado: (2023)

Minor, Nonterpenoid Volatile Compounds Drive the Aroma Differences of Exotic Cannabis
por: Oswald, Iain W. H., et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_hf2qj3jurd3tf7g6ccvp8a6dk0