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July 12, 2025Plant Signaling & BehaviorOpen Access

The Science behind vegetable aromas: types, synthesis, and influencing factors of volatile compounds

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Authors

CJChenxi JiCLChenxu LiuRWRongqing Wang

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Overview

This review summarizes aromatic volatile compounds in vegetable crops, examining their biosynthesis and environmental influences.

Key Points

  • MAIN FINDING: Volatile compounds are crucial for the aroma in vegetable crops, impacting consumer experience.
  • KEY EVIDENCE: Major types of VOCs include aldehydes, esters, terpenes, and sulfur-containing compounds.
  • APPROACH: The review discusses biosynthetic pathways and analytical techniques like GC-MS used to study VOCs.
  • SIGNIFICANCE: Understanding VOCs can guide breeding and industrial applications for better flavor quality in vegetables.

Cite This Study

Ji et al. (2025) studied this question.

synapsesocial.com/papers/689a02afe6551bb0af8cbf47https://doi.org/10.1080/15592324.2025.2527958
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