Biosyntéza aróma-aktívnych zlúčenín v ovocí

Abstrakt

Aroma of most fruit species is highly specific and allows the consumer not only to recognize individual species but also to compare different varieties of fruit. A lot of volatile aroma-active substances is produced in fruits, especially from the groups of alcohols, aldehydes, esters, ketones or lactones, the concentrations of which are low in comparison with other components but have significant impact on overall aroma. In this review, the recently disclosed biosynthesis pathways of aroma-active substances from fatty acids, carbohydrates and amino acids, being the main precursors of the formation of volatile substances in fruits, are presented.