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 …

Interest in the postharvest behavior of fruits and vegetables has a history as long as
mankind's. Once we moved past mere survival, the goal of postharvest preservation …

Aroma profiles and aroma-active compounds of “Yulu” peach from Fenghua (the peach
known for the best flavor and quality in China) were investigated by headspace solid-phase …

Sensory attributes and chemical composition in peach and nectarine fruits of nine different
cultivars were evaluated and compared. The cultivars investigated in the research …

Using HS–SPME–GC–MS, characteristics of the volatiles of 50 peaches and nectarines
representing different germplasm origins were investigated. Ten of these peaches and …

Following a brief look at the structure and occurrence of glycosidic flavour precursors in
plants and fruits, attention is given to mechanisms of enzymatic hydrolysis, the properties of …

Background Carotenoids are plant metabolites which are not only essential in
photosynthesis but also important quality factors in determining the pigmentation and aroma …

Peaches are tasty and juicy, with a unique flavor. The flavors of peaches always vary with
cultivars. To investigate the physicochemical and aroma characteristics of peaches, the …

The volatile compounds of peaches (Prunus persica L.) obtained from five cultivars
(Chongyanghong, Y1; Ruiguang 19, Y2; Zaohongxia, Y3; Zaohong 2, Y4; and Wuyuehuo …