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 …

Plants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma
and flavor molecules due to interactions with human receptors. These low‐molecular‐weight …

Fruits and vegetables (F&V) are an indispensable part of a healthy diet. The volatile and
nonvolatile compounds present in F&V constitute unique flavor substances. This paper …

Abstract Watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] and melon (Cucumis melo
L.) are popular annual fruit crops of the gourd family Cucurbitaceae, drawing from discrete …

It is generally accepted that the flavor quality of many fruits has significantly declined over
recent decades. While some of this decline can be linked to selection for certain traits, such …

The unique aroma of melons (Cucumis melo L., Cucurbitaceae) is composed of many
volatile compounds biosynthetically derived from fatty acids, carotenoids, amino acids, and …

Fruit ripening is a complex and highly regulated process where tomato and strawberry have
been the model species classically used for studying climacteric and non-climacteric fleshy …

This study evaluated the effects of 3 widely practiced cow feeding systems in the United
States, Europe, and Southern Hemisphere regions on the characteristics, quality, and …

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a
comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It …