Molecular analysis has revealed a new route for the biosynthetic production of key strawberry aromas that may help industry produce products with 'the true flavour of strawberry', researchers have ...

Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor ...

As oranges are peeled, they spray a tangy, citrus scented oil into the air. The main compound in the fragrant mist is limonene, which can be collected from discarded peels and used in flavorings, ...

Researchers have found the key compound responsible for the distinctive caramel-like aroma of the humble strawberry. Strawberry's aroma is actually the product of around a dozen different compounds, ...

Proposed model for MdASG1 modulation of aroma compound biosynthesis in apples. MdASG1 can increase aroma compounds accumulation by activating MdLOX1a expression. Moreover, under moderate salt stress, ...

Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé (IMSAPS), ENSBANA, Université de Bourgogne 1, Esplanade Erasme, 21000 Dijon, France; Unité Mixte de Recherche, Ingénierie ...

The Supporting Information is available free of charge on the ACS Publications website at DOI: 10.1021/acs.jafc.8b03980.