Fruit aroma is generally a complex mixture of a wide range of volatile compounds; however volatile esters often make the major contribution to the aromas of such fruits as apple, pear, banana, strawberry and cantaloupe. These volatile esters arise from the esterification of alcohols in a reaction catalyzed by alcohol acyl-transferase (AAT) enzymes. Although some AATs have been identified and studied in some fruits, there is still very little known about the entire pathways leading to fruit aroma production and the molecular mechanisms involved in the regulation of fruit volatile production. My research projects focus on investigating the biochemical routes leading to aroma and flavor formation in fruits and vegetables, and how aroma formation is regulated during fruit development and postharvest. The long term goal of this research is to improve the aroma quality of fruits in association with extended shelf life

Curriculum Vitae

Research Slides