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Sulfur‐containing aroma volatiles are important contributors to the distinctive aroma of melon and other fruits. Melon cultivars and accessions differ in the content of sulfur‐containing and other volatiles. l–methionine has been postulated to serve as a precursor of these volatiles. Incubation of melon fruit cubes with 13C‐ and 2H‐labeled l–methionine revealed two distinct catabolic routes into volatiles...
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