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Updated: May 9, 2026

Fruit Volatile Analysis Using an Electronic Nose

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Advances in fruit aroma volatile research.

Muna Ahmed Mohamed El Hadi¹, Feng-Jie Zhang, Fei-Fei Wu

¹College of Horticulture and Plant Protection, Yangzhou University, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou 225009, China. munaelhadi@hotmail.com

Molecules (Basel, Switzerland)

|July 16, 2013

Summary

This review explores fruit aroma volatile compounds, their biosynthesis, and influencing factors. Understanding these elements is key for manipulating fruit flavor during development and storage.

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Area of Science:

Food Chemistry
Plant Biochemistry
Sensory Science

Background:

Fruits possess unique aromas and flavors derived from volatile organic compounds.
Esters, alcohols, aldehydes, ketones, lactones, terpenoids, and apocarotenoids are key fruit volatile classes.

Purpose of the Study:

To review fruit aroma composition and characteristic compounds.
To examine factors influencing volatile profiles.
To elucidate volatile biosynthesis pathways in fruits.

Main Methods:

Literature review of scientific publications on fruit volatile compounds.
Analysis of biosynthetic pathways from precursor molecules.
Compilation of data on factors affecting aroma volatile diversity.

Main Results:

Fruit aroma is a complex mixture of diverse volatile compounds.
Volatile profiles are significantly impacted by genetics, maturity, environment, and postharvest handling.
Multiple biosynthetic pathways, including lipid and amino acid metabolism, contribute to volatile diversity.

Conclusions:

A comprehensive understanding of fruit volatile biosynthesis and influencing factors is crucial.
This knowledge can guide strategies for manipulating fruit aroma during cultivation and storage.