Biochemistry of Apple Aroma: A Review

Overview

Journal Food Technol Biotechnol

Specialty Biotechnology

Date 2017 Jan 25

PMID 28115895

Citations 46

Authors

Miguel Espino-Diaz

David Roberto Sepulveda

Gustavo Gonzalez-Aguilar

Guadalupe I Olivas

Affiliations

Soon will be listed here.

Abstract

Flavour is a key quality attribute 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.

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