Aroma significantly contributes to flavor, which directly affects the commercial quality of
strawberries. The strawberry aroma is complex as many kinds of volatile compounds are …

Volatile esters are flavor components of the majority of fruits. The last step in their
biosynthesis is catalyzed by alcohol acyltransferases (AATs), which link alcohols to acyl …

Commercial strawberries (Fragaria x. ananassa Duch.) are successfully grown in a broad
range of climates including temperate, grassland, mediterranean, taiga, and subtropical …

Short-chain esters contribute to the blend of volatiles that define the strawberry aroma. The
last step in their biosynthesis involves an alcohol acyltransferase that catalyses the …

The Origin of Strawberries–Cherokee Nation When first man was created, he lived with the
mate Creator gave him. When they began to quarrel, first woman left her husband. The man …

Sensation profiles are observed all around us and are made up of many different molecules,
such as esters. These profiles can be mimicked in everyday items for their uses in foods …

Peach fruit is highly perishable, which drastically restricts storage potential and marketing
possibilities. Although aroma is a very important attribute for sensory quality of peach, post …

Volatile esters are major aroma components of apple, and an alcohol acyltransferase (AAT)
catalyzes the final step in ester biosynthesis. The gene MdAAT2, which encodes a predicted …

Volatile esters are the main aromatic components that affect consumer sensory preferences.
Aroma is a crucial characteristic of the 'Nanguo'pear (Pyrus ussriensis Maxim) …

Fragaria chiloensis is characterized for having great aroma and flavor properties. Using
headspace-SPME different volatile compounds were identified and quantified during …