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 …

Volatile compounds act as a language that plants use for their communication and
interaction with the surrounding environment. To date, a total of 1700 volatile compounds …

The formation of and dynamic changes in aroma during white tea processing have not
previously been systematically investigated. In this study, advanced comprehensive two …

A list of 1719 chemical compounds identified from headspace samples of floral scent is
presented. The list has been compiled from some 270 published papers, including analyses …

Aroma volatiles are essential for plant ecological fitness and reproduction. Plants produce
and use volatiles to attract pollinators and seed dispersers, repel herbivores and recruit their …

A much-anticipated revision of a benchmark resource, written by a renowned author,
professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition …

Flavour is a key quality attribute of apples defined by volatile aroma compounds.
Biosynthesis of aroma compounds involves metabolic pathways in which the main …

Abstract Typical apple (Malus domestica Borkh.) flavour develops during ripening. Maximum
endogenous volatile concentration occurs at the climacteric peak but it is not known whether …

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

Ethylene is the major effector of ripening in many fleshy fruits. In apples (Malus x domestica)
the addition of ethylene causes a climacteric burst of respiration, an increase in aroma, and …