ABSTRACT
This chapter provides an overview of aroma compounds typically identified in fruits and vegetables. Consequently, all fruits and vegetables consist of potentially hundreds of volatile compounds emitting different ratios and concentrations of these aroma molecules. Most are tropical fruits and vegetables such as mango, papaya, and pineapple, along with others like garlic, parsley, and coriander. Different aroma compounds contribute to the final aroma via stimulation of taste receptors in the mouth or by retronasal stimulation in the nasal cavity during chewing. Understanding the biosynthesis mechanism of each aroma compound may result in the creation of more appreciated and high eminence plant materials. Pyrazines are important components in vegetables, especially those with a methoxyl group. In others, apples, raspberries, tomatoes, and celery aroma is given by a character impact compound plus several other contributory aroma compounds. Fatty acids are major precursors of aroma compounds in most fruits and vegetables.
