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WEI Hao-cheng, TANG Feng-xia, CHEN Fa-he. Advances in research on peach volatile flavoring compounds[J]. Fujian Journal of Agricultural Sciences, 2010, 25(3): 281-285.
Citation: WEI Hao-cheng, TANG Feng-xia, CHEN Fa-he. Advances in research on peach volatile flavoring compounds[J]. Fujian Journal of Agricultural Sciences, 2010, 25(3): 281-285.

Advances in research on peach volatile flavoring compounds

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  • Received Date: March 10, 2010
  • Revised Date: May 18, 2010
  • The major volatiles in peaches are aldehydes,ketones,alcohols,esters and lactones.Current study showed that the major synthesizing pathway of these compounds was through the β-oxidation metabolism using fatty acids as the precursors.The methods for the isolation,extraction,detection and analysis of the fruits volatile flavors,as well as the new developments are summarized.
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