The Volatile Composition, Biosynthesis Pathways, Breeding Strategies, and Regulation Measures of Apple Aroma: A Review
Aroma is an important characteristic of apples, contributing significantly to fruit flavor and consumer acceptance.The aroma profile in apple fruits results from the interaction of multiple volatiles, including esters, alcohols, aldehydes, terpenoids, and others, which are mainly derived from the fatty acid, amino acid, terpenoid, and phenylpropano