Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway

Key metabolites and flavour-regulation pathways in tamarillo were investigated to explore the development of free and glycosylated volatile organic compounds (VOCs) during fruit maturation. The concentrations of free and bound VOCs were determined by gas chromatography-mass spectrometry analysis. Changes of physical parameters, concentrations of flavour precursors, and activities of key endogenous enzymes were also monitored. A total of 22 free...