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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
The aroma volatile repertoire in strawberry fruit: a review
Year:
2018
Authors :
פוברנוב, ילנה
;
.
Volume :
98
Co-Authors:

Yan, JW.; Ban, ZJ.; Lu, HY.; Li, D.; Li, L.; Luo, ZSץ Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.

Facilitators :
From page:
4395
To page:
4402
(
Total pages:
8
)
Abstract:

Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. The characteristic strawberry volatile compounds consist of furanones, such as 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone and 4‐methoxy‐2,5‐dimethyl‐3(2H)‐furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the present review discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and ultraviolet radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. 

Note:
Related Files :
Aroma
Flavor
Postharvest
strawberry
Volatile
עוד תגיות
תוכן קשור
More details
DOI :
10.1002/jsfa.9039
Article number:
0
Affiliations:
Database:
PubMed
Publication Type:
סקירה
;
.
Language:
אנגלית
Editors' remarks:
ID:
36686
Last updated date:
02/03/2022 17:27
Creation date:
16/08/2018 11:16
Scientific Publication
The aroma volatile repertoire in strawberry fruit: a review
98

Yan, JW.; Ban, ZJ.; Lu, HY.; Li, D.; Li, L.; Luo, ZSץ Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.

The aroma volatile repertoire in strawberry fruit: a review

Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. The characteristic strawberry volatile compounds consist of furanones, such as 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone and 4‐methoxy‐2,5‐dimethyl‐3(2H)‐furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the present review discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and ultraviolet radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. 

Scientific Publication
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