Aroma Volatiles: Biosynthesis and Mechanisms of Modulation During Fruit Ripening

Flavor composition has been defined as a complex attribute of quality, in which the Mix of sugars, acids, and volatiles play a primary role. In addition to the four basic flavors (sweet, sour, salty, and bitter) that humans can recognize in fruits and vegetables, aroma has an important influence on the final consumer acceptance of the commodity. Fruit aroma is determined by a complex mixture of a large number of volatile compounds including alcohols, aldehydes, and esters. During fruit development, especially at ripening, there are many changes of these metabolites caused by their synthesis, transport or degradation. In terms of volatile biosynthesis, several studies have been performed identifying and characterizing the most important genes and encoded enzymes involved in aroma-related volatiles however. research in the mechanisms of regulation or modulation is still limited. To have an updated overview about aroma biosynthesis in fruit species, the main objective of this manuscript was to review the recent advances in this topic, mainly in terms of the new insights in volatile characterization, gene identification, and regulation of aroma during fruit ripening.