ABSTRACT
This chapter provides specific information on those volatile compounds important in the flavor of raw vegetables and their various ''processed" forms. The majority of volatile compounds identified in garlic, like those of onions, contain one or more atoms of sulfur, and these compounds dominate the flavor of this vegetable, either raw or processed. The chapter discusses the formation of volatile compounds during the cooking of asparagus, and investigates several model systems to provide support for the proposed synthetic pathways. The volatile components were found to be produced mainly in the young leaves. The buds and less often the leaves, ''sprout tops," of the Brussels sprouts plant are eaten cooked with the main meal. The fresh leaves of parsley are widely used whole as a garnish, but when chopped, either fresh or dried, they add a strong characteristic flavor to many foods.
