| Title: | Main flavor compounds and molecular regulation mechanisms in fruits and vegetables |
| Author(s): | Xu L; Zang E; Sun S; Li M; |
| Address: | "School of Life Sciences, Inner Mongolia University, Hohhot, China. Inner Mongolia Key Laboratory of Characteristic Geoherbs Resources Protection and Utilization, Baotou Medical College, Baotou, China. Inner Mongolia Hospital of Traditional Chinese Medicine, Hohhot, China. Inner Mongolia Traditional Chinese and Mongolian Medical Research Institute, Hohhot, China" |
| DOI: | 10.1080/10408398.2022.2097195 |
| ISSN/ISBN: | 1549-7852 (Electronic) 1040-8398 (Linking) |
| Abstract: | "Fruits and vegetables (F&V) are an indispensable part of a healthy diet. The volatile and nonvolatile compounds present in F&V constitute unique flavor substances. This paper reviews the main flavor substances present in F&V, as well as the biosynthetic pathways and molecular regulation mechanisms of these compounds. A series of compounds introduced include aromatic substances, soluble sugars and organic acids, which constitute the key flavor substances of F&V. Esters, phenols, alcohols, amino acids and terpenes are the main volatile aromatic substances, and nonvolatile substances are represented by amino acids, fatty acids and carbohydrates; The combination of these ingredients is the cause of the sour, sweet, bitter, astringent and spicy taste of these foods. This provides a theoretical basis for the study of the interaction between volatile and nonvolatile substances in F&V, and also provides a research direction for the healthy development of food in the future" |
| Keywords: | Fruits and vegetables (F&V) biosynthesis flavor compounds genes molecular regulation mechanism; |
| Notes: | "PublisherXu, Ling Zang, Erhuan Sun, Shuying Li, Minhui eng 2022/07/12 Crit Rev Food Sci Nutr. 2022 Jul 11:1-21. doi: 10.1080/10408398.2022.2097195" |
