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 …

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 …

Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy
texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally …

Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation
and the difficulty of connecting sensory experience to chemical composition. The main goal …

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 …

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

Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in
which glycosidically bound form can be converted into free form during storage and …

Improvement of strawberry (Fragaria× ananassa) fruit flavor is an important goal in breeding
programs. To investigate genetic factors controlling this complex trait, a strawberry mapping …

Regulation of ethylene biosynthesis or action has a major effect on volatiles production in
apples. To understand the biochemical processes involved, we used Greensleeves apples …