Volatile Compounds In Fruit Flavors

Volatile compounds and their Role in Fruit Flavors (Nadia Fatima , MS14-07)

Abstract:

A wide range of volatile compounds are produced in fruits that generate their distinguishing aromas and contribute to their flavor. Volatile compounds of fruits are mostly consists of esters, lactones , aldehydes, alcohols , ketones, and terpenoids etc. There are a number of pathways involved in volatile biosynthesis starting from lipids, amino acids, carotenoids and terpenoids . In this paper, we review the importance of flavor , classification of volatile compounds , volatile compounds of major fruits , important flavor genes and QTLs discovery in tomato and major routes leading to volatile compound formation. Key Words : Fruit

Vegetables and fruits are the main sources of micronutrients (vitamins and minerals) and phytonutrients (e.g. antioxidants) in the human diet and are integral to healthy lifestyles. The World Health Organization (2003) estimated that up to 50% of the world’s population suffers from micronutrient malnutrition as a result of lack of ready access to vegetables and fruits . Approximately 100 million kids suffer as of vitamin A deficiency and up to 500 000 of them become blind every year. Developing fruits and vegetables that are nutritionally superior can help to sustainably address these troubles. Still in the developed world, fruit and vegetables with improved flavor would have a major impact on health. Improved good-tasting fruits would alter eating habits away from less healthy snack food alternative, which have an important impact on nutrition. If we make better tasting fruit and vegetables, the consumer will come. While flavor improvement has clear human profit, it is not easy trait to alter, require integration of several primary and secondary biochemical pathways that are regulated by physiological , developmental and environmental

Flavor volatiles are derived from an array of compounds including phytonutrients such as fatty acids, amino acids, carotenoids,phenols and terpenoids (Goff, S.A.; Klee, 2006) . Fruit volatile compounds are mainly comprised of diverse classes of compounds , include , alcohols, esters, Ketones , aldehydes, and terpenoids. However, some sulfur compounds, such as S-methyl thiobutanoate, 3- propanal, 2-ethyl acetate, 3- ethyl propanoate, and 3- propyl acetate, also contribute to the flavor of fruit such as melons (Cucumis melo L.) (Song, J.; Forney2008) .Many C10 monoterpenes and C15 sesquiterpenes compose the most abundant group of compounds present in the aroma . In several cases, these are the compounds determining the typical aroma. Such as, the S-linalool terpenoids , limonene, valencene and β-pinene are key aroma compounds of strawberry (Fragaria x ananassa), and citrus (Citrus sp.).Volatile terpenoid compounds, potentially derived from carotenoid, are main components of aroma and flavor in many fruits. Of particular interest are a group of terpenoid flavor volatile compounds generally present at relatively low levels but possessing strong effects on the overall human approval. These are, geranylacetone,β-ionon ,pseudoionone, β-cyclocitral,theaspirone,αdamascenone , geranial and β-damascenone. Their structures expose an isoprenoid-base origin, and they were long assumed to be the products of the