Biogenesis of aroma constituents of fruits and vegetables.
The aroma of fruits and vegetables may be considered to originate from the basic nutrients such as carbohydrates, proteins, and fats, as well as vitamins and minerals. These nutrients, in turn, are produced by photosynthetic and related metabolic activities occurring in the plant. Current interests in aroma of fruits and vegetables have been shifting from isolation and identification to elucidation of their formation pathways either of biogenetic or processing nature. This article is intended to provide a summary on the development and degradation of aroma of selected major fruits and vegetables, 20 in each category. It reveals that information concerning this matter is still meager at present and that much more exploratory research is needed.
D000438:Alcohols; D000596:Amino Acids; D002241:Carbohydrates; D004798:Enzymes; D005227:Fatty Acids; D005511:Food Handling; D005519:Food Preservation; D005638:Fruit; D009812:Odorants / Q000032:analysis; D010788:Photosynthesis; D014675:Vegetables; D014815:Vitamins
D000438:Alcohols; D000596:Amino Acids; D002241:Carbohydrates; D004798:Enzymes; D005227:Fatty Acids; D014815:Vitamins