Advances in Fruit Aroma Volatile Research

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...

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Bibliographic Details
Main Authors: Muna Ahmed Mohamed El Hadi, Feng-Jie Zhang, Fei-Fei Wu, Chun-Hua Zhou, Jun Tao
Format: Article
Language:English
Published: MDPI AG 2013-07-01
Series:Molecules
Subjects:
fruit
aroma volatiles
pre &amp
postharvest
biosynthetic pathways
Online Access:http://www.mdpi.com/1420-3049/18/7/8200

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