Review article
https://doi.org/10.17113/ftb.54.04.16.4248
Biochemistry of Apple Aroma: A Review
Miguel Espino-Díaz
; Research Center for Food and Development (CIAD), Rio Conchos S/N, MX-31570 Cuauhtémoc, Mexico
David Roberto Sepúlveda
; Research Center for Food and Development (CIAD), Rio Conchos S/N, MX-31570 Cuauhtémoc, Mexico
Gustavo González-Aguilar
; Research Center for Food and Development (CIAD), Carretera a la Victoria km. 0.6, MX-83000 Hermosillo, Mexico
Guadalupe I. Olivas
; Research Center for Food and Development (CIAD), Rio Conchos S/N, MX-31570 Cuauhtémoc, Mexico
Abstract
Flavour is a key quality att ribute of apples defined by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatty and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. Composition and concentration of volatiles in apples may be altered by pre- and postharvest factors that cause a decline in Apple flavour. Addition of biosynthetic precursors of volatile compounds may be a strategy to promote aroma production in apples. The present manuscript compiles information regarding the biosynthesis of volatile aroma compounds, including metabolic pathways, enzymes and substrates involved, factors that may affect their production and also includes a wide number of studies focused on the addition of biosynthetic precursors in their production.
Keywords
apple aroma; volatile compounds; precursor; lipoxygenase (LOX); alcohol dehydrogenase (ADH), alcohol acyltransferase (AAT); pathway
Hrčak ID:
169971
URI
Publication date:
2.12.2016.
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