SRC-APPLE-2025 · REVIEW

The Volatile Composition, Biosynthesis Pathways, Breeding Strategies, and Regulation Measures of Apple Aroma: A Review

Yuying Tang, Yijun Yao, Yangyun Wu & Shunbo Yang · Horticulturae

Lifecycleactive

Published2025-03-12

DOI10.3390/horticulturae11030310

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the day. Open licence reported by the publisher: CC BY 4.0. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-02 · corrections 0

TOPICS

applefruit aromaestersbiosynthesis

CLAIMS USING THIS SOURCE1

CLM-APPLE-001

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.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:apple-aroma-2025 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.