Introduction: A History of the Biochemistry of Plant Respiration

Davies, Daniel

doi:10.1016/b978-0-12-675411-7.50007-0

Cited by 1 publication

(1 citation statement)

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“…Fruit ripening is a highly coordinated, genetically programmed, irreversible phenomenon involving a series of physiological, biochemical, and sensory changes that lead to the development of a soft, edible ripe fruit with desirable attributes [ 60 ]. During ripening the odor and flavor of the fruits develop through the production of several volatile and non-volatile compounds (sugars, acids) and/or degradation of bitter principles (flavonoids, tannins, and related compounds) [ 61 ].…”

Section: Volatile Compounds In Raspberrymentioning

confidence: 99%

Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact

2015

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Volatile compounds play a key role in the formation of the well-recognized and widely appreciated raspberry aroma. Studies on the isolation and identification of volatile compounds in raspberry fruit (Rubus idaeus L.) are reviewed with a focus on aroma-related compounds. A table is drawn up containing a comprehensive list of the volatile compounds identified so far in raspberry along with main references and quantitative data where available. Two additional tables report the glycosidic bond and enantiomeric distributions of the volatile compounds investigated up to now in raspberry fruit. Studies on the development and evolution of volatile compounds during fruit formation, ripening and senescence, and genetic and environmental influences are also reviewed. Recent investigations showing the potential role of raspberry volatile compounds in cultivar differentiation and fruit resistance to mold disease are reported as well. Finally a summary of research done so far and our vision for future research lines are reported.

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Section: Volatile Compounds In Raspberrymentioning

confidence: 99%