6. Biosynthesis of Volatile Compounds

  1. Graham B. Seymour2,
  2. Mervin Poole2,
  3. James J. Giovannoni3 and
  4. Gregory A. Tucker4
  1. Antonio Granell and
  2. José Luis Rambla

Published Online: 5 APR 2013

DOI: 10.1002/9781118593714.ch6

The Molecular Biology and Biochemistry of Fruit Ripening

The Molecular Biology and Biochemistry of Fruit Ripening

How to Cite

Granell, A. and Rambla, J. L. (2013) Biosynthesis of Volatile Compounds, in The Molecular Biology and Biochemistry of Fruit Ripening (eds G. B. Seymour, M. Poole, J. J. Giovannoni and G. A. Tucker), Blackwell Publishing Ltd., Oxford, UK. doi: 10.1002/9781118593714.ch6

Editor Information

  1. 2

    Plant and Crop Science Division, University of Nottingham, Sutton Bonington, Loughborough, Leics, United Kingdom

  2. 3

    Department of Agriculture-Agricultural Research Service, Boyce Thompson Institute for Plant Science Research, Cornell University, Ithaca, New York, NY, USA

  3. 4

    School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics, United Kingdom

Author Information

  1. Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas, Universidad Politécnica de Valencia, Valencia, Spain

Publication History

  1. Published Online: 5 APR 2013
  2. Published Print: 10 MAY 2013

ISBN Information

Print ISBN: 9780813820392

Online ISBN: 9781118593714

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Keywords:

  • fruit volatile pathways;
  • metabolic pathways;
  • quantitative trait loci (QTL);
  • volatile compounds

Summary

The biosynthesis and emission of volatile compounds in fruit is a developmentally regulated process which is finely modulated during ripening. This chapter describes the state of the art of these important fruit compounds based on the information available for the most studied fruit models. The present knowledge on the metabolic pathways leading to the most relevant volatile compounds found in different fruits is described in the chapter. A useful strategy for improving the volatile content contributing to fruit aroma/flavor is to identify the genes or genome regions that have an influence on each of the volatiles detected as desirable. When such quantitative trait loci (QTL) are mapped and linked to molecular markers, they become useful tools for marker-assisted selection in breeding programs.