Profiling major volatile components in apricot fruit sheds light on the molecular mechanisms underlying low-temperature-mediated volatile release

Storage of ripe apricot (Prunus armeniaca) fruit at low temperatures results in the loss of volatile aroma compounds. Here, we analyzed volatile compounds in fruit from the apricot cultivars ‘Chuanzhihong’ and ‘Mituoluo’ during ripening and identified esters as key contributors to fruit aroma. The c...

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主要な著者:	Hua Wang, Pei Sun, Yuan Yang, Wenjian Yu, Yanhui Kang, Maofu Li, Shuting Zhou, Xiangyi Sun, Min Jin, Wanmei Jin, Haoyuan Sun, Yuzhu Wang
フォーマット:	Artigo
言語:	Inglês
出版事項:	Elsevier 2026-06-01
シリーズ:	Food Chemistry: Molecular Sciences
主題:	Apricot Volatile esters Aroma loss Low-temperature storage Fatty acid metabolism Lipoxygenase (LOX)
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2666566226000572
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