Volatile Organic Compounds in apples: from biosynthesis to compound identification
Laimburg Journal(2021)
Abstract
Apple is a widely consumed fruit and its popularity is due to the complex aroma and flavour composition. The aim of this paper is to highlight the role of volatile organic compounds (VOCs) in apple, summarizing their biosynthetic processes and exploring which analytical methods are commonly used for their analysis. This approach could lead to a deeper understanding of the different outputs derived from each technique.
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Key words
flavour,sensory active apple compounds,ester,aldehydes,gaschromatography,mass spectrometry
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