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Crit Rev Food Sci Nutr

Title:		"Free and glycosidically bound aroma compounds in fruit: biosynthesis, transformation, and practical control"
Author(s):		Chen X; Quek SY;
Address:		"School of Chemical Sciences, The University of Auckland, Auckland, New Zealand. Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North, New Zealand"
Journal Title:		Crit Rev Food Sci Nutr
Year:		2022
Volume:		20220422
Issue:
Page Number:		1 - 22
DOI:		10.1080/10408398.2022.2064422
ISSN/ISBN:		1549-7852 (Electronic) 1040-8398 (Linking)
Abstract:		"Fruit aroma makes an initial flavor impression and largely determines the consumer preference and acceptance of fruit products. Free volatile organic compounds (FVOCs) directly make up the characteristic aromas of fruits. While glycosidically bound volatile compounds (GBVs) can be hydrolyzed during fruit ripening, postharvest storage, and processing, releasing the attached aglycones as free volatiles that could alter the overall aroma attributes of fruits. GBVs typically exhibit significantly higher concentrations than their free counterparts in fruits such as grapes, cherries, kiwifruits, tomatoes, and tamarillos. This review highlights the biosynthesis of FVOCs and GBVs in fruit and illustrates their biological transformations for various functional purposes such as detoxification, aroma enhancement, plant defense, and pollinator attraction. Practical applications for regulating the levels of aroma compounds emitted or accumulated in fruit are also reviewed, emphasizing the metabolic engineering of free volatile metabolites and hydrolytic technologies on aroma glycosides. Generally, enzymatic hydrolysis using AR2000 is a common strategy to enhance the sensory attributes of fruit juices/wines, while acidic hydrolysis induces the oxidation and rearrangement of aglycones, generating artifacts with off-aromas. This review associates the occurrence of free and glycosidic bound volatiles in fruit and addresses their importance in fruit flavor enhancement and industrial applications"
Keywords:		Aroma glycosides biosynthesis free volatile organic compounds fruit aroma glycosidically bound volatile compounds hydrolysis;
Notes:		"PublisherChen, Xiao Quek, Siew Young eng 2022/04/23 Crit Rev Food Sci Nutr. 2022 Apr 22:1-22. doi: 10.1080/10408398.2022.2064422"