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Flavor Chemistry pp 275–285Cite as

Fruit Flavor Biogenesis

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Abstract

Early research in fruit flavor chemistry focused on identifying, quantifying and assessing the contribution of various flavor volatiles. In recent years, analytical advances have facilitated a shift in focus to fruit flavor biogenesis. The fundamental chemistry of fruit flavor biogenesis is important to many aspects of optimizing flavor in fruits and finished products. Understanding biosynthetic pathways supports development of methods to augment specific desired compounds through manipulation of precursors, enzymes, horticultural and storage conditions. This paper reviews progress in several areas of fruit flavor biogenesis, with a generalized review in fruit flavor biogenesis. A review of flavor biogenesis in five fruits (tomato, quince, strawberry, pineapple and apple) will follow, to provide a crosscut of biogenetic research issues and implications. These include mechanisms of formation of key fruit flavor volatiles, the role of glycosidic precursors in fruit flavor generation, changes in flavor precursors and volatiles during fruit maturation, and post-harvest changes in fruit flavor volatiles.

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Author information

Authors and Affiliations

  1. Ocean Spray Cranberries, Inc., One Ocean Spray Drive, Lakeville, MA, 02349, USA

    M. M. Leahy & R. G. Roderick

Authors
  1. M. M. Leahy
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  2. R. G. Roderick
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Editor information

Editors and Affiliations

  1. Formerly of United States Department of Agriculture, Agricultural Research Service, Albany, California, USA

    Roy Teranishi

  2. Formerly of Massachusetts Institute of Technology, Cambridge, Massachusetts, USA

    Emily L. Wick

  3. Mount Holyoke College, South Hadley, Massachusetts, USA

    Emily L. Wick

  4. Formerly of United States Department of Agriculture, Agricultural Research Service, Beltsville, Maryland, USA

    Irwin Hornstein

  5. United States Agency for International Development, Washington, D.C., USA

    Irwin Hornstein

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Leahy, M.M., Roderick, R.G. (1999). Fruit Flavor Biogenesis. In: Teranishi, R., Wick, E.L., Hornstein, I. (eds) Flavor Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4693-1_24

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  • DOI: https://doi.org/10.1007/978-1-4615-4693-1_24

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7125-0

  • Online ISBN: 978-1-4615-4693-1

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