Concepedia

Deterioration of plant volatile organic compounds in food: Consequence, mechanism, detection, and control

Xiaohui Gong, Jing Huang, Yongquan Xu, Zhenbiao Li, Li Li, Dong Li, Tarun Belwal, Philippe Jeandet, Zisheng Luo, Yanqun Xu

Trends in Food Science & Technology · 2022 · 60 citations · 91 references

DOI

Concepts

References

91

Biosynthesis of plant‐derived flavor compounds

Wilfried Schwab, Rachel Davidovich‐Rikanati, Efraim Lewinsohn · The Plant Journal · 2008 · 1.2K citations · Full text

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Green Leaf Volatiles: A Plant’s Multifunctional Weapon against Herbivores and Pathogens

A Scala, Silke Allmann, Rossana Mirabella et al. · International Journal of Molecular Sciences · 2013 · 477 citations · Full text

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Identification of a Specific Isoform of Tomato Lipoxygenase (TomloxC) Involved in the Generation of Fatty Acid-Derived Flavor Compounds

Guoping Chen, Rachel Hackett, David Walker et al. · PLANT PHYSIOLOGY · 2004 · 383 citations · Full text

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Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit

Itay Gonda, Einat Bar, Vitaly Portnoy et al. · Journal of Experimental Botany · 2010 · 305 citations · Full text

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Tomato Flavor and Aroma Quality as Affected by Storage Temperature

Fernando Maul, Steven A. Sargent, Charles A. Sims et al. · Journal of Food Science · 2000 · 270 citations

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