ABSTRACT Plant aromas play essential ecological and commercial roles by attracting pollinators, deterring herbivores and enhancing the sensory qualities of fruits, flowers and leaves. These aromatic traits arise from complex networks of volatile organic compounds (VOCs), primarily terpenoids, phenylpropanoids, fatty acid derivatives and amino acid–derived volatiles, which are synthesised through tightly regulated metabolic pathways. Recent advances in molecular biology, genomics and multiomics approaches have greatly expanded our understanding of the genetic and biochemical basis of plant aroma formation. This review provides comprehensive genomic insights into plant aroma biosynthesis with a particular emphasis on tea ( Camellia sinensis ), one of the most aroma‐diverse and economically important crops. In tea, key structural genes such as terpene synthases ( TPSs ), phenylalanine ammonia‐lyase ( PAL ), alcohol acyltransferases ( AAT s), lipoxygenases ( LOX s), alcohol dehydrogenases ( ADH s) and carotenoid cleavage dioxygenases ( CCD s) have been identified and functionally linked to the production of floral, fruity, green and sweet aroma compounds. Transcription factors, including MYB, bHLH, ERF and WRKY, as well as epigenetic regulators, further modulate aroma‐related gene expression in response to developmental cues and environmental factors such as light, temperature and stress. Emerging tools such as CRISPR/Cas9 gene editing offer new opportunities to precisely manipulate aroma‐related genes for quality improvement. Despite significant progress, the regulatory networks and metabolic integration of aroma pathways remain poorly understood in tea. This review highlights current genomic advances, gene–environment interactions and remaining challenges in elucidating aroma biosynthesis, providing a foundation for breeding and biotechnological strategies to enhance desirable fragrance traits in tea and other aromatic plants.
Ghosh et al. (Fri,) studied this question.