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Research progress on biosynthetic pathways of aroma components of Prunus persica
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Wei ZHAO1, 2, Lin-Shu JIAO2, Yi-Ying WANG2, Xiao-Long CHEN2, Xiang-Yang YU2, Lan-Ling CHU1, Li-Xiao SONG2, *
Journal of Food Safety & Quality | 2025, 16(16) : 176 - 185
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Journal of Food Safety & Quality | 2025, 16(16): 176-185
• Food Analysis and Detection •
Research progress on biosynthetic pathways of aroma components of Prunus persica
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Wei ZHAO1, 2, Lin-Shu JIAO2, Yi-Ying WANG2, Xiao-Long CHEN2, Xiang-Yang YU2, Lan-Ling CHU1, Li-Xiao SONG2, *
Affiliations
  • 1 National Key Laboratory of Forest Food Resources Mining and Utilization, Nanjing Forestry University, Nanjing 210037, China
  • 2 Institute of Agricultural Product Quality Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety, Nanjing 210014, China
Published: 2025-08-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250303001
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Aroma is the core characteristic of the flavor quality of Prunus persica, composed of various volatile organic compounds, and its formation is comprehensively influenced by genetic background, cultivation management and post-harvest treatment. In recent years, studies have revealed the key roles of fatty acids, amino acids, terpenoids and esters as the main precursor substances in aroma synthesis, as well as the regulatory mechanism of ethylene on aroma formation. This article clarified the genetic basis of aroma synthesis, reviewed the research progress of aroma components and their biosynthetic pathways in Prunus persica, aiming to provide a the oretical basis for the quality evaluation and quality improvement of Prunus persica. However, at present, the complexity of the aroma synthesis pathway and the influence mechanism of environmental factors on it have not been fully clarified. Future research needs to further analyze the molecular mechanism of aroma synthesis and optimize cultivation and post-harvest processing techniques to enhance the aroma quality of Prunus persica.

Prunus persica  /  aroma components  /  biosynthetic pathway
Wei ZHAO, Lin-Shu JIAO, Yi-Ying WANG, Xiao-Long CHEN, Xiang-Yang YU, Lan-Ling CHU, Li-Xiao SONG. Research progress on biosynthetic pathways of aroma components of Prunus persica[J]. Journal of Food Safety & Quality, 2025 , 16 (16) : 176 -185 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250303001
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Year 2025 volume 16 Issue 16
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250303001
  • Receive Date：2025-03-03
  • Online Date：2026-01-13
  • Published：2025-08-25
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  • Received：2025-03-03
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Affiliations
    1 National Key Laboratory of Forest Food Resources Mining and Utilization, Nanjing Forestry University, Nanjing 210037, China
    2 Institute of Agricultural Product Quality Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety, Nanjing 210014, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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