Handbook of Fruit and Vegetable Flavors 2010
DOI: 10.1002/9780470622834.ch32
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Chemistry and Biochemistry of Some Vegetable Flavors

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Cited by 10 publications
(9 citation statements)
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“…These results are in agreement with previous studies (Raffo et al ., ; Zhang et al ., ; Aubert et al ., ) which have illustrated that lactone abundance decreases in peach fruit stored at low temperature (1−4 °C). Lactones are fruit‐like volatiles biosynthesised by β‐oxidation of the saturated fatty acids pathway (Husain, ). Xi et al .…”
Section: Resultsmentioning
confidence: 99%
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“…These results are in agreement with previous studies (Raffo et al ., ; Zhang et al ., ; Aubert et al ., ) which have illustrated that lactone abundance decreases in peach fruit stored at low temperature (1−4 °C). Lactones are fruit‐like volatiles biosynthesised by β‐oxidation of the saturated fatty acids pathway (Husain, ). Xi et al .…”
Section: Resultsmentioning
confidence: 99%
“…These results are in agreement with previous studies (Raffo et al, 2008;Zhang et al, 2011;Aubert et al, 2014) which have illustrated that lactone abundance decreases in peach fruit stored at low temperature (1À4°C). Lactones are fruit-like volatiles biosynthesised by b-oxidation of the saturated fatty acids pathway (Husain, 2010). Xi et al (2012) suggested that variations in lactone abundance during the refrigeration of peaches are due to the different expression of the gene PpACX1, involved in fatty acid b-oxidation.…”
Section: Resultsmentioning
confidence: 99%
“…Despite the sensory importance of lactones for peach fruit quality, there is a lack of information on characterization of both the enzymes and genes associated with their biosynthesis. It has been suggested that β ‐oxidation of saturated fatty acids is a lactone biosynthesis pathway (Schwab, Davidovich‐Rikanati & Lewinsohn 2008; Husain 2010) (Fig. 1).…”
Section: Introductionmentioning
confidence: 99%
“…Aliphatic long‐chain acyl‐CoA is first converted to 2‐ trans ‐enoyl‐CoA by ACX, and finally yields an acyl‐CoA. However, the breakdown of acetyl‐CoA can be stopped between β ‐oxidation cycles or inside the reaction sequence due to many factors, resulting in the liberation of volatile lactones (Husain 2010). Depending on the above and another four reactions, 4‐ or 5‐hydroxyl carboxylic acids are produced, which are considered as precursors of corresponding lactones (Schöttler & Boland 1996; Schwab et al .…”
Section: Introductionmentioning
confidence: 99%
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