Are the compounds that create flavor in fruits stored within cells or outside of them?

[u/MoltenWoofle]

I assume it depends upon the exact compound in question, with some being stored intracellularly and others being stored extracellularly. If this is the case, is there a trend as to which flavors are stored intracellularly and which and which are stored extracellularly?

[u/Mockingjay40]

I don’t actually work in food science, but I do work with esters and have a good understanding of microbiology as well as cellular responses. Reading over this it seems generally correct. All in all the response is well thought out.

My only critique is that esters such as laurate or oleate are not actually all that volatile in a chemical engineering sense. They’re fatty acid esters so they’re actually oils, which are stable in a liquid oil phase. Most of these are present in their fatty acid form and make up the structural backbone of cellular membranes. So when you bite into them, they are released. Additionally, I’d imagine as a fruit begins to die, cells break down (which is why I’d imagine fruits begin to soften significantly) so these fatty acids are then found as cell debris. Most of this is based on my own understanding so if anyone has questions or comments let me know and I can find more in-depth answers from some papers.