Biogenesis of Vegetable Aroma

As mentioned earlier, the process leading to aroma formation in vegetables is quite different than that of fruits. Vegetables do not have a ripening period as fruits do. While some vegetables will develop flavor during growth (much of taste and a limited 

FIGURE 4.10 The biosynthetic pathway for the formation of furaneol and its derivatives in strawberry. (From Roscher, R., R Schreier, W. Schwab, Metabolism of 2,5-dimethyl-4-hydroxy-2H-furan-3-one in detached ripening strawberry fruits, J. Agric. Food Chem., 45(8), p. 3202, 1997. With permission.) 

Linolenic acid Linoleic acid Thioglucosinolates Cysteine sulfoxides Methyl methionine 

Carbonyls Alcohols Oxo-acids I sothiocyanates Nitriles s=c=o Thiocyanates Polysulfides Alkyl-thiocyanates Sulfides 

FIGURE 4.11 The formation of vegetable aroma from major food components. (From Tressl, R., M. Holzer, M. Apetz, Aroma Research, H. Maarse, P.J. Groenen, Eds., Wageningen, 

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