Aromas and Flavours of Fruits

Aromas and flavours play an important role in horticultural crops’ quality, namely in fruits. Plant breeders have made considerable advances producing cultivars with higher yields, resistant to pests and diseases, or with high nutritional quality, without paying enough attention to flavour quality. Indeed, consumers have the perception that fruit aromas and flavours have declined in the last years. Attention is given nowadays not only to flavoured compounds but also to compounds with antioxidant activity such as phenolic compounds.

Fruit flavour is a combination of aroma and taste sensations. Conjugation of sugars, acids, phenolics, and hundreds of volatile compounds contribute to the fruit flavour. However, flavour and aroma depend on the variety, edaphoclimatic conditions, agronomical practices and postharvest handling. This chapter reviews the aromas and flavours of the most important fruits and discusses the most recent advances in the genomics, biochemistry and biotechnology of aromas and flavours.

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Berta Gonçalves, Ivo Oliveira, Eunice Bacelar, Maria Cristina Morais,
Alfredo Aires, Fernanda Cosme, Jorge Ventura-Cardoso, Rosário
Anjos and Teresa Pinto (November 5th 2018). Aromas and Flavours of Fruits, Generation of Aromas and Flavours, Alice Vilela, IntechOpen, DOI: 10.5772/intechopen.76231. Available from: Aromas and Flavours of Fruits | IntechOpen


@foodScientist - On a first look the image caught attention, it looks like a distillation unit, but then couldn’t really find the anomaly!
Anyways interesting.
There are certain molecules that even the perfumers go after similar to how flavourist look for.
One molecule that is hugely looked upon is ‘Geosmin’.

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