ReviewFood technology and biotechnology2016
Biochemistry of Apple Aroma: A Review.
Review in Food technology and biotechnology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 71 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
71 citing papers in PubMed, 217 citations in OpenAlex.
- Beyond microbial control: Effects of short-time superheated steam on storage quality and aroma-active volatiles in fresh-cut Fuji apples.Food chemistry: X · 2026Article
- Antioxidant Capacity and Phenolic Profile of Edible Carob Pods (Foods (Basel, Switzerland) · 2026Article
- A MYB-WRKY feedback module activates MdAAT2‑like to regulate aromatic ester biosynthesis during apple ripening.Molecular horticulture · 2026Article
- Chemical Composition and Biological Activities of Malus domestica Burkh. 'Ak Sakı' Cultivar Growing in Erzincan.Chemistry & biodiversity · 2026Article
- Supercritical COFoods (Basel, Switzerland) · 2026Article
- Transcriptomic and biochemical insights into LOX pathway aroma biosynthesis during ripening ofFood chemistry. Molecular sciences · 2026Article
- Functional Characterization of Enone Oxidoreductase Orthologs Highlights Hidden Furaneol Biosynthetic Capacity in Apples.Journal of agricultural and food chemistry · 2026Article
- Volatile organic compounds in 16 cultivars of cold-region small-fruited apples analyzed by HS-SPME-GC-MS combined with multivariate statistical analysis.Food chemistry: X · 2026Article
- Enantioselective effects of imazalil on banana postharvest ripening aroma revealed by integrated volatilomics, lipidomics and metabolomics.Food chemistry: X · 2026Article
- Chemical and sensory characterization of the apple-like aroma in 'Fenza 1' banana unveiled by sensory-directed analysis and molecular modeling.Food chemistry: X · 2026Article
- Cultivar-dependent interplay between volatile biosynthesis and texture deterioration in pear during cold storage and shelf-life.Food chemistry: X · 2026Article
- Changes in Alcohol dehydrogenase gene expression throughout strawberry fruit ripening process.Plant molecular biology · 2026Article
- Potassium fertilization affects nutritional quality and aroma in Haruka apple fruits: insights from multi-omics analysis.BMC plant biology · 2026Article
- Comparative volatile profiling ofFrontiers in plant science · 2026Article
- Transcriptomic and Metabolic Profiles of Apple Peels of Different Colors.Plants (Basel, Switzerland) · 2025Article
- Resolving the Texture-Flavor Trade-Off in 'Annurca' Apples with an Integrated Postharvest System.Foods (Basel, Switzerland) · 2025Article
- The genomic design of fruit metabolomes.Plant communications · 2025Review
- Volatile organic compounds in pea plants: a comprehensive review.Frontiers in plant science · 2025Article
- Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits.Food chemistry: X · 2025Article
- Integrated Analysis of the Metabolome and Transcriptome During Apple Ripening to Highlight Aroma Determinants in Ningqiu Apples.Plants (Basel, Switzerland) · 2025Article
11 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.