Advances in research on peach volatile flavoring compounds

WEI Hao-cheng; TANG Feng-xia; CHEN Fa-he

Volume 25 Issue 3

Nov. 2011

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Article Navigation > Fujian Journal of Agricultural Sciences > 2010 > 25(3): 281-285

WEI Hao-cheng, TANG Feng-xia, CHEN Fa-he. Advances in research on peach volatile flavoring compounds[J]. Fujian Journal of Agricultural Sciences, 2010, 25(3): 281-285.

Citation:

WEI Hao-cheng, TANG Feng-xia, CHEN Fa-he. Advances in research on peach volatile flavoring compounds[J]. Fujian Journal of Agricultural Sciences, 2010, 25(3): 281-285.

WEI Hao-cheng, TANG Feng-xia, CHEN Fa-he. Advances in research on peach volatile flavoring compounds[J]. Fujian Journal of Agricultural Sciences, 2010, 25(3): 281-285.

Citation:

WEI Hao-cheng, TANG Feng-xia, CHEN Fa-he. Advances in research on peach volatile flavoring compounds[J]. Fujian Journal of Agricultural Sciences, 2010, 25(3): 281-285.

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Advances in research on peach volatile flavoring compounds

1.
BioengineeringCollege of Jimei University, Xiamen, Fujian 361021, China

Received Date: 2010-03-11
Rev Recd Date: 2010-05-19
Publish Date: 2010-06-15

Abstract

Abstract

The major volatiles in peaches are aldehydes,ketones,alcohols,esters and lactones.Current study showed that the major synthesizing pathway of these compounds was through the β-oxidation metabolism using fatty acids as the precursors.The methods for the isolation,extraction,detection and analysis of the fruits volatile flavors,as well as the new developments are summarized.
- peach,
- flavor quality,
- volatile flavor compound(VFC),
- solid-phase microextraction(SPME)

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References(10)

References

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