Aroma of peach fruit: a review on aroma volatile compounds and underlying regulatory mechanisms

Abstract

SummaryPeach is a highly significant economic fruit renowned for its juicy flesh, delectable taste, and pleasant aroma, which has made it a consumer favourite. Improving fruit quality often involves enhancing its aroma, as it is widely acknowledged that the aroma of a fruit plays a crucial role. However, the formation of aroma volatiles is dynamic and varies with fruit development and ripening and is closely linked to genetic background, cultivation management, and post‐harvest treatment. In recent years, many studies have been conducted to investigate the biosynthetic pathways involved in generating fruit aroma. However, the understanding of the underlying regulatory mechanisms remains limited. With the advancement in molecular biology and multi‐omics techniques, researchers have gained fresh insights into the molecular functions of peach genes, which holds significant implications for enhancing fruit flavour and advancing modern breeding programs. This review aims to summarise the most recent findings pertaining to aroma volatile compounds, shed light on the underlying regulatory mechanisms, and dissect the primary fields of peach fruit aroma research. Its purpose is to provide critical information that will facilitate a profound investigation into the specific components responsible for peach aroma and the mechanisms by which they are regulated.