Aroma Components in Horticultural Crops: Chemical Diversity and Usage of Metabolic Engineering for Industrial Applications

Abstract

Plants produce an incredible variety of volatile organic compounds (VOCs) that assist the interactions with their environment, such as attracting pollinating insects and seed dispersers and defense against herbivores, pathogens, and parasites. Furthermore, VOCs have a significant economic impact on crop quality, as well as the beverage, food, perfume, cosmetics and pharmaceuticals industries. These VOCs are mainly classified as terpenoids, benzenoids/phenylpropanes, and fatty acid derivates. Fruits and vegetables are rich in minerals, vitamins, antioxidants, and dietary fiber, while aroma compounds play a major role in flavor and quality management of these horticultural commodities. Subtle shifts in aroma compounds can dramatically alter the flavor and texture of fruits and vegetables, altering their consumer appeal. Rapid innovations in -omics techniques have led to the isolation of genes encoding enzymes involved in the biosynthesis of several volatiles, which has aided to our comprehension of the regulatory molecular pathways involved in VOC production. The present review focuses on the significance of aroma volatiles to the flavor and aroma profile of horticultural crops and addresses the industrial applications of plant-derived volatile terpenoids, particularly in food and beverages, pharmaceuticals, cosmetics, and biofuel industries. Additionally, the methodological constraints and complexities that limit the transition from gene selection to host organisms and from laboratories to practical implementation are discussed, along with metabolic engineering’s potential for enhancing terpenoids volatile production at the industrial level.

Determination of volatile aroma composition of some hazelnut varieties grown in Akçakoca conditions

“…Previous studies have also indicated that horticultural crops differ from each other for biochemical composition even in genotypes and cultivars of the same species [19][20][21][22]. differences and aroma are strongly cultivar dependent in horticultural crops [23][24][25][26][27][28][29][30].…”

The Development of Indoor Natural Elements Had Relaxing Psychophysiological Effects on Older Adults in Taiwan During the COVID-19 Pandemic

“…The primary mechanism of aromatherapy is associated with the limbic system of the brain (Cui et al, 2022;Kagawa et al, 2003), where aromatic compounds stimulate olfactory cells, triggering rapid CNS responses (Spors et al, 2006;Tabert et al, 2007). The olfactory system converts chemical signals into sensations, which involves the olfactory organs, olfactory bulbs (the primary olfactory centers in the brain), and olfactory nerves (Abbas et al, 2023;Angelucci et al, 2014;Tabert et al, 2007). Therefore, when the aroma of EOs enters the human nose, it stimulates olfactory cells to convert the aromatic information into chemical signals, which are transmitted to the limbic system of the brain by the olfactory nerves, affecting the autonomic nervous system (ANS) and endocrine system.…”

Scented Sorghum (Sorghum bicolor L. Moench): A Novel Avenue to Boost the Millet’s Popularity

“…The inclusion of fragrant elements elevates the value of crops, capturing consumer interest and enabling premium pricing in the market. Notably, aromatic or fragrant rice stands out in both local and international markets due to its exceptional grain quality and enchanting aroma, resulting in its sale at a premium price (Abbas et al, 2023). The aroma holds great significance in determining the quality of the cereal and greatly enhances its potential value in the global market (Nayak et al, 2002;Verma and Srivastav, 2016).…”