Factors that Influence Biosynthesis of Volatile Flavor Compounds in Apple Fruits

Abstract

Volatile ester molecules are important contributors to the perception of fruit taste. Biosynthesis of volatile compounds occurs via several biochemical pathways. Ongoing studies have concentrated on alcohol acetyl transferase, the terminal step in the acetate ester synthesis pathway. Our studies on volatile biosynthesis in apples have revealed several interesting phenomena. First, the nature and amount of volatile compounds are cultivarand strain-dependent. Studies with `Delicious' show a relationship between amount of peel coloration and flavor volatile content of tissue. Second, it is possible to manipulate the preharvest growing environment to influence the content of some volatiles in the fruit. Third, generation of volatiles is closely linked to the onset of climacteric ripening. Other experiments show the response of apples to different storage conditions with regard to volatile ester synthesis. In some cultivars softening apparently provides ester precursor molecules, leading us to speculate that there are glycosidically bound intermediates that are liberated by the action of cell-wall degradation.