Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors

Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors

To examine the biochemical metabolism of aroma volatiles derived from fatty acids, pear fruits were incubated in vitro with metabolic precursors of these compounds. Aroma volatiles, especially esters, were significantly increased, both qualitatively and quantitatively, in pear fruits fed on fatty ac...

Full description

Bibliographic Details
Main Authors: Gaihua Qin, Shutian Tao, Huping Zhang, Wenjiang Huang, Juyou Wu, Yiliu Xu, Shaoling Zhang
Format: Article
Language:English
Published: MDPI AG 2014-12-01
Series:Molecules
Subjects:
pear
aroma volatiles
fatty acid metabolism
Online Access:http://www.mdpi.com/1420-3049/19/12/20183

Similar Items

Similar Items