Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors

To examine the biochemical metabolism of aroma volatiles derived from fatty acids, pear fruits were incubated in vitro with metabolic precursors of these compounds. Aroma volatiles, especially esters, were significantly increased, both qualitatively and quantitatively, in pear fruits fed on fatty ac...

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Bibliographic Details
Published in:Molecules
Main Authors: Qin, Gaihua, Tao, Shutian, Zhang, Huping, Huang, Wenjiang, Wu, Juyou, Xu, Yiliu, Zhang, Shaoling
Format: Artigo
Language:Inglês
Published: MDPI 2014
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6271835/
https://ncbi.nlm.nih.gov/pubmed/25474290
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules191220183
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