Aroma of peach fruit: a review on aroma volatile compounds and underlying regulatory mechanisms

Abstract

SummaryPeach is a highly significant economic fruit renowned for its juicy flesh, delectable taste, and pleasant aroma, which has made it a consumer favourite. Improving fruit quality often involves enhancing its aroma, as it is widely acknowledged that the aroma of a fruit plays a crucial role. However, the formation of aroma volatiles is dynamic and varies with fruit development and ripening and is closely linked to genetic background, cultivation management, and post‐harvest treatment. In recent years, many studies have been conducted to investigate the biosynthetic pathways involved in generating fruit aroma. However, the understanding of the underlying regulatory mechanisms remains limited. With the advancement in molecular biology and multi‐omics techniques, researchers have gained fresh insights into the molecular functions of peach genes, which holds significant implications for enhancing fruit flavour and advancing modern breeding programs. This review aims to summarise the most recent findings pertaining to aroma volatile compounds, shed light on the underlying regulatory mechanisms, and dissect the primary fields of peach fruit aroma research. Its purpose is to provide critical information that will facilitate a profound investigation into the specific components responsible for peach aroma and the mechanisms by which they are regulated.

Jasmonate Promotes Ester Aroma Biosynthesis during Nanguo Pears Storage

“…The sensory quality of fruits greatly depends on their aroma, which is a crucial aspect influencing consumers' preferences [1][2][3]. So far, more than 2000 kinds of aroma substances, mainly composed of esters, terpenes, aldehydes, alcohols, etc., have been identified in plants [39][40][41]. The composition and content of aroma substances differ in different kinds of fruits.…”

Molecular Regulatory Mechanisms Affecting Fruit Aroma

“…Not all volatile substances contribute to the production of fruit aroma, and only when substances reach a specific threshold will they have an impact on the fruit aroma. Fruit aroma is a mixture of various volatile compounds, mainly terpenes, aldehydes, alcohols, esters, and ketones [ 3 , 4 ]. The aroma components of fruits are influenced by internal genetic factors and external environmental factors [ 2 , 4 ].…”

“…Fruit aroma is a mixture of various volatile compounds, mainly terpenes, aldehydes, alcohols, esters, and ketones [ 3 , 4 ]. The aroma components of fruits are influenced by internal genetic factors and external environmental factors [ 2 , 4 ]. The intensity of the aroma is determined by the composition, content, and quantity of key substances.…”

“…This factor is influenced by the fruit genotype, growth environment, and their interaction. In recent years, exploring the regulatory mechanism of aroma formation has become a popular research field in the fruit industry [ 2 , 3 , 4 , 5 ]. Previous studies have found some major compounds, potential mechanisms, and biosynthetic pathways of lipids and terpenoids that influence the volatile components of fruits [ 2 , 5 ], including the peach [ 4 ], pear [ 6 ], and strawberry [ 7 ].…”

“…In recent years, exploring the regulatory mechanism of aroma formation has become a popular research field in the fruit industry [ 2 , 3 , 4 , 5 ]. Previous studies have found some major compounds, potential mechanisms, and biosynthetic pathways of lipids and terpenoids that influence the volatile components of fruits [ 2 , 5 ], including the peach [ 4 ], pear [ 6 ], and strawberry [ 7 ]. This review rough starts with the keywords such as aroma substation, synthesis pathway, and fruits, conducting a rough search and selectively focusing on the most cited or latest research fields in recent years, summarizing the main synthesis, regulatory pathways, and molecular mechanisms of fruit aroma compounds.…”