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 …

Fruits produce a wide range of volatile organic compounds that impart their characteristically
distinct aromas and contribute to unique flavor characteristics. Fruit aroma and flavor …

Flavor‐associated volatile chemicals make major contributions to consumers' perception of
fruits. Although great progress has been made in establishing the metabolic pathways …

Changes in characteristic aroma volatiles, levels of fatty acids as aroma precursors, and
expression patterns of related genes, including lipoxygenase (LOX), hydroperoxide lyase …

In plants, fruit ripening is a coordinated developmental process that requires the change in
expression of hundreds to thousands of genes to modify many biochemical and …

Phytochemicals or secondary metabolites present in fruit are key components contributing to
sensory attributes like aroma, taste, and color. In addition, these compounds improve human …

In blueberry, sugars and organic acids determine fruit organoleptic quality and drastically
change during fruit maturation. This study examined enzymes involved in the metabolism of …

The structures, evolution and functions of alcohol dehydrogenase gene families and their
products have been scrutinized for half a century. Our understanding of the enzyme structure …

Abstract'Nanguo'pear (Pyrus ussuriensis Maxim.) is a typical climacteric fruit with an
attractive aroma after postharvest ripening. Esters are the key volatile compounds …

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 …