Related Experiment Video

Updated: Mar 23, 2026

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

22.5K

Two ω-3 FADs Are Associated with Peach Fruit Volatile Formation

Jiao-Jiao Wang1, Hong-Ru Liu2, Jie Gao3

  • 1Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Laboratory of Fruit Quality Biology, Zhejiang University, Hangzhou 310058, China. flora_wang@zju.edu.cn.

International Journal of Molecular Sciences
|April 5, 2016
PubMed
Summary

Peach fruit flavor is influenced by fatty acid desaturase (FAD) genes. Two specific omega-3 FAD genes, PpFAD3-1 and PpFAD3-2, were found to alter volatile compounds, impacting peach aroma during fruit development and ripening.

Keywords:
fatty acidfatty acid desaturasepeach fruitvolatiles

More Related Videos

Isolation and Compositional Analysis of Plant Cuticle Lipid Polyester Monomers09:47

Isolation and Compositional Analysis of Plant Cuticle Lipid Polyester Monomers

Published on: November 22, 2015

17.7K
Enzymatic Synthesis of Epoxidized Metabolites of Docosahexaenoic, Eicosapentaenoic, and Arachidonic Acids13:05

Enzymatic Synthesis of Epoxidized Metabolites of Docosahexaenoic, Eicosapentaenoic, and Arachidonic Acids

Published on: June 28, 2019

8.8K

Related Concept Videos

Radical Autoxidation01:20

Radical Autoxidation

The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...
3.4K
Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
26.0K
Structure of Lipids03:38

Structure of Lipids

Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are hydrocarbons that include mostly nonpolar carbon-carbon or carbon-hydrogen bonds. Non-polar molecules are hydrophobic (“water fearing”), or insoluble in water. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of fats. Lipids also provide insulation from the environment for plants and animals. For example, they help keep aquatic...
101.0K
Overview of Fatty Acid Metabolism01:28

Overview of Fatty Acid Metabolism

Lipids also are sources of energy that power cellular processes. Like carbohydrates, lipids are composed of carbon, hydrogen, and oxygen, but these atoms are arranged differently. Most lipids are nonpolar and hydrophobic. Major types include fats and oils, waxes, phospholipids, and steroids.
Fatty acids are catabolized in a process called beta-oxidation, which takes place in the matrix of the mitochondria and converts their fatty acid chains into two-carbon units of acetyl groups. The acetyl...
37.7K
Autoxidation of Ethers to Peroxides and Hydroperoxides02:23

Autoxidation of Ethers to Peroxides and Hydroperoxides

Ethers represent a class of chemical compounds that become more dangerous with prolonged storage because they tend to form explosive peroxides when standing in the air. Autoxidation is the spontaneous oxidation of a compound in air. In the presence of oxygen, ethers slowly oxidize to form hydroperoxides and dialkyl peroxides.
10.0K