VERIFIEDREVIEW
The Volatile Composition, Biosynthesis Pathways, Breeding Strategies, and Regulation Measures of Apple Aroma: A Review
Yuying Tang, Yijun Yao, Yangyun Wu & Shunbo Yang
DOI 10.3390/horticulturae11030310CLM-APPLE-001 · VERIFIED
Many volatiles shape apple aroma
A review reports that apple aroma results from the interaction of many volatiles, including esters, alcohols, aldehydes and terpenoids, formed mainly through fatty acid, amino acid, terpenoid and phenylpropanoid metabolism.
Compound classes and pathways, not individual key odorants; aroma varies with cultivar.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Crossref (api.crossref.org), check run 36955913407.
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:many-volatiles-shape-apple-aroma · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.