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 …

Food flavor compounds due to the complexity of food as a matrix, and usually their very low
concentrations in a product, as well as their low odor thresholds, create a challenge in their …

Grape skins are the part of the fruit with the highest amount of volatile and polyphenolic
compounds. Volatile compounds give the fruit and other grape derivatives their flavour …

Among Cucurbitaceae, Cucumis melo is one of the most important cultivated cucurbits. They
are grown primarily for their fruit, which generally have a sweet aromatic flavor, with great …

A near-isogenic line (NIL) SC3-5 and a further nine NILs of melon contained introgressions
of an exotic non-climacteric accession of Cucumis melo 'Shongwan Charmi'[SC (PI 161375) …

Flavor composition has been defined as a complex attribute of quality, in which the mix of
sugars, acids, and volatiles play a primary role. In addition to the four basic flavors (sweet …

The types and amounts of volatiles in the fruits of 39 melon cultivars were determined. We
identified 146 volatiles, including 55 esters, 23 aldehydes, 30 alcohols, 15 ketones, 6 acids …

Eugenol is a volatile phenylpropanoid that contributes to flower and ripe fruit scent. In ripe
strawberry (Fragaria× ananassa) fruit receptacles, eugenol is biosynthesized by eugenol …

Phenylpropenes such as eugenol, chavicol, estragole, and anethole contribute to the flavor
and aroma of a number of important herbs and spices. They have been shown to function as …

Fruit peel is an agricultural by-product and potential source to extract natural aroma
compounds with low cost. In the past few decades, the extraction of plant aroma volatiles …