Chapter 2. Physiology and Biochemistry of Fruit Flavors

  1. Y. H. Hui
  1. Sonia Osorio,
  2. Cristina Muñoz and
  3. Victoriano Valpuesta

Published Online: 21 JUL 2010

DOI: 10.1002/9780470622834.ch2

Handbook of Fruit and Vegetable Flavors

Handbook of Fruit and Vegetable Flavors

How to Cite

Osorio, S., Muñoz, C. and Valpuesta, V. (2010) Physiology and Biochemistry of Fruit Flavors, in Handbook of Fruit and Vegetable Flavors (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470622834.ch2

Editor Information

  1. Science Technology System, USA

Author Information

  1. Departamento de Biología Molecular y Bioquímica, Universidad de Málaga, Málaga, Spain

Publication History

  1. Published Online: 21 JUL 2010
  2. Published Print: 28 JUN 2010

ISBN Information

Print ISBN: 9780470227213

Online ISBN: 9780470622834

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Keywords:

  • fruit flavors - physiology and biochemistry;
  • biosynthetic pathway of volatiles - from lipid degradation;
  • metabolic pathway regulation

Summary

This chapter contains sections titled:

  • Primary and Secondary Metabolism Connections

  • Biosynthetic Pathway of Volatiles Resulting from Lipid Degradation

  • Biosynthesis Pathway of Volatile Terpenes

  • Biosynthesis Pathway of Volatile Amino Acids Derivatives

  • Glycosylation

  • The Regulation of Metabolic Pathways

  • References