Biosynthesis of Aroma-Active Compounds in Fruits

Authors

  • K. Červenčík Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
  • L. Bírošová Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia
  • L. Žemlička Department of Nutrition and Food Quality Assessment, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia

Keywords:

aroma-active compounds, fruits, biosynthesis

Abstract

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.

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Published

2020-07-15

How to Cite

Červenčík, K., Bírošová, L., & Žemlička, L. (2020). Biosynthesis of Aroma-Active Compounds in Fruits. Chemické Listy, 114(7), 437–445. Retrieved from http://chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/3637

Issue

Vol. 114 No. 7 (2020)

Section

Articles