ArticleFood chemistry. Molecular sciences2026
Transcriptomic and biochemical insights into LOX pathway aroma biosynthesis during ripening of
Article in Food chemistry. Molecular sciences, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Aroma is a critical determinant of fruit quality, largely synthesized through the lipoxygenase (LOX) pathway. We hypothesized that the dynamic regulation of the LOX pathway during jujube fruit ripening governs the distinct evolution of its key aroma compounds. This study used HS-SPME coupled with GC-MS to profile aroma compounds in jujube during ripening. Semi-quantitative analysis revealed hexanal (1160-1870 μg/kg) and (E)-2-hexenal (1470-3180 μg/kg) as the most abundant aldehydes, followed by benzaldehyde and (E)-2-pentenal. Odor activity value (OAV) analysis identified hexanal, (
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