ABSTRACT
Vegetables are edible plants that are usually consumed with main course dishes (USDA 2014). According to this denition, some fruits, for example, cucumber, okra, pepper, pumpkin, squash, and tomato, are considered as vegetables. The primary selection criteria of food choices are availability, health benets, nutrition, price, and sensory qualities. Among these, avor is the key sensory attribute that drives consumer acceptability. Vegetable avors have received a lot of attention in order to increase consumer consumption and purchase intent. Food avor is determined by the compounds that elicit smell, taste, and trigeminal senses. All aroma components are volatiles, but not all volatiles are aroma-active compounds. Taste compounds, such as sugars, amino acids, and phenolic components, are water-soluble nonvolatile substances.
