Unique Aroma Research Articles

A pivotal switch in β-domain determines the substrate selectivity of TPS genes involved in Gardenia jasminoides floral scent synthesis.

Plants have evolved a diverse array of secondary metabolites to enhance their adaptability to environmental stresses, with volatile terpenoids being a notable example. Gardenia (Gardenia jasminoides), celebrated for its unique fragrance, is a key natural source of volatile terpenoids. Using our chromosome-level genome and transcriptome data for G. jasminoides, we previously identified six terpene synthases (TPS) involved in the production of its floral scent. Here, we functionally characterized these six key TPS enzymes, aligning their product profiles with volatile organic compound (VOC) analysis. Notably, we identified two highly similar terpene synthases, GjTPS1 and GjTPS2, which share high sequence homology but differ in substrate selectivity. By leveraging AI-based predictions and site-directed mutagenesis, we pinpointed a single amino acid in the β-domain that acts as a "switch," modulating substrate selectivity-an unusual finding, as this residue is outside the active site region. Comparative genomic analyses with Coffea canephora and other eudicots revealed that G. jasminoides TPS genes primarily expanded through dispersed (DSD) and tandem duplications (TD). Our study is the first to reveal a "switch" in a previously deemed "non-functional" region, regulating substrate selectivity in TPS genes. These insights could facilitate breeding elite gardenia varieties and support the rational engineering of terpenoid synthases.

Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao

Thua nao, a traditional Thai fermented soybean, offers a unique aroma and nutritional value. However, fresh thua nao cannot be stored for long periods due to its high in water activity (aw). This study examined the effects of various drying methods, including natural sun drying and machine drying methods, namely hot air, microwave vacuum (MIC), and vacuum drying on the qualities of dried black soybean thua nao. Our findings showed that MIC-treated sample showed the lowest aw and highest crude fat and TVB-N contents. Volatile aroma compounds were categorized according to odor description and clustered using principal component analysis (PCA). Drying methods influenced volatile compounds associated with lipid oxidation (green-fatty attribute) and the Maillard reaction (nutty-roasted, sweet, sulfurous, and smoky attributes). PCA results indicated that volatile profiles of the sun-dried sample differed from the others. This research establishes a correlation between sugar and free fatty acid precursors and aroma attributes.

Unveiling the unique aroma of Morus macroura through integrated volatile metabolome and transcriptome analysis

Mulberries, especially the ‘BaiChang’ (Morus macroura) variety known for its creamy flavour, are highly valued by consumers and the market for their high nutritional value and unique aroma. However, the formation mechanism of its unique aroma compounds remains unclear. This study employed a combination of volatile metabolomics and transcriptomics analyses to examine volatile organic compounds (VOCs) and transcriptional changes at different developmental stages of ‘BaiChang’ mulberries. A total of 663 VOCs were identified, with 342 of annotated with different odours. Differential analysis revealed that the three comparison groups shared 56 differential metabolites, and each group contained 35, 56 and 17 unique differential metabolites. Among them, the 69 differential metabolites related to sweet, waxy, coconut and oil were screened. The content of 2(3H)-furanone, 5-hexyldihydro drastically increased during the S3 stage, and its aroma characteristics are consistent with the sensory phenotype. Among these, γ-decalactone is inferred to be the key VOC in ‘BaiChang’ mulberries. By integrating transcriptome data, 13 key structural genes were identified as potentially related to the synthesis of γ-decalactone, including CYPs, FAE, FAH, ACXs and EHLs. Most of these genes are highly expressed during the later stages of fruit development. Additionally, a preliminary dynamic relationship between lactones and esters was inferred during the development of ‘BaiChang’ mulberries. Furthermore, by combining weighted gene coexpression and K-means analyses, it was found that the biosynthesis of lactones and esters may be regulated by ethylene induction and transcription factors such as MYB, NAC, MDDS and bZIP. This study lays the foundation for understanding of the regulatory mechanisms underlying the formation of the unique aroma of ‘BaiChang’ mulberries and provides new insights for the further exploration of superior mulberry varieties.

Serial Re-Pitching of Yeast Impacts Final Flavor Profiles of Commercial Beer

The aroma-active compounds produced by Saccharomyces cerevisiae during the fermentation of wort are key to the unique aroma and flavour profiles of beer. In commercial fermentations, there is batch-to-batch variation depending on yeast “brewing fitness” or the health of the yeast, but how does yeast health impact fermentation performance and metabolite production during fermentation? To address this, daily samples were collected from three full-scale commercial fermentations. The specific gravity was measured immediately, and samples were collected for carbohydrate analysis by High-Performance Liquid Chromatography and volatile compound analysis by Head-Space Gas Chromatography Mass Spectrometry (HS-GC-MS). Acetate esters (3), medium-chain fatty acid ethyl esters (7), hop-derived compounds (3), and an off-flavour (1) were detected and identified, and their relative signal was recorded for each sample. While there did not appear to be an effect of generational age on the duration of fermentation, age, in terms of the number of generations from serial re-pitching, impacted the ratios of volatile compounds. This difference in ratios was observed as early as Day 2, resulting in a difference in the volatile compound profiles of finished beers, therefore resulting in inconsistency in the product. This is important knowledge for brewers as generational age must be considered when fermenting high-quality, consistent products and monitoring fermentation progress/duration may not be enough to determine the ability of yeast to produce balanced flavour profiles.

De novo whole-genome assembly and annotation of Coffea arabica var. Geisha, a high-quality coffee variety from the primary origin of coffee.

Geisha coffee is recognized for its unique aromas and flavors and accordingly, has achieved the highest prices in the specialty coffee markets. We report the development of a chromosome-level, well-annotated, genome assembly of Coffea arabica var. Geisha. Geisha is considered an Ethiopian landrace that represents germplasm from the Ethiopian center of origin of coffee. We used a hybrid de novo assembly approach combining two long-reads single molecule sequencing technologies, Oxford Nanopore and Pacific Biosciences, together with scaffolding with Hi-C libraries. The final assembly is 1.03GB in size with BUSCO assessment of the assembly completeness of 97.7% of single-copy orthologs clusters. RNAseq and IsoSeq data were used as transcriptional experimental evidence for annotation and gene prediction revealing the presence of 47,062 gene loci encompassing 53,273 protein-coding transcripts. Comparison of the assembly to the progenitor subgenomes separated the set of chromosome sequences inherited from C. canephora from those of C. eugenioides. Corresponding orthologs between the two Arabica varieties, Geisha and Red Bourbon, had a 99.67% median identity, higher than what we observe with the progenitor assemblies (median 97.28%). Both Geisha and Red Bourbon contain a recombination event on Chromosome 10 relative to the two progenitors that must have happened before the geographical separation of the two varieties, consistent with a single allopolyploidization event giving rise to C. arabica. Broadening the availability of high-quality genome assemblies of Coffea arabica varieties, paves the way for understanding the evolution and domestication of coffee, as well as the genetic basis and environmental interactions of why a variety like Geisha is capable of producing beans with such exceptional and unique high-quality.

Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps.

This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices' enriching flavours. These results revealed that the content and diversity of volatile compounds increased due to the addition of spices and heating temperature, imparting a unique aroma. Aldehydes played the main role in the overall odour. Benzaldehyde, hexanal, 1-octen-3-ol, levulinic acid, hydroxyacetone, ethyl octanoate, and 2-pentyl-furan were identified as the most important odour-active compounds. The key taste-active amino acids were glutamine, leucine, valine, and lysine. The IMP, AMP, and GMP provided a strong umami taste. Taste nucleotides and Val, Leu, Ile, and Phe were important precursor substances for aldehydes. The high responses of the electronic nose indicated that the gas component contained alkanes, alcohols, and aldehydes. The synergistic effects between umami-free amino acids and nucleotides correlated well with umami, as assessed by the electronic tongue. These results could be a starting point for the manufacturing industry, contributing to a better understanding of product performance.

What Do We Know About CapsicumVolatilome?

The Capsicum genus includes several cultivated species that release complex blends of volatile organic compounds (VOCs) associated with their unique aroma. These VOCs are essential info-chemicals in ecological interactions. In this review, we describe how the volatilomic profiling naturally varies based on specific plant organs and genotypes as well as how non-beneficial organisms affect VOCs biosynthesis and accumulation in pepper plants. Also, we show evidence about VOCs variation under the pressure of different abiotic factors such as water stress, soil type and nutrient availability. The contribution of specific metabolic pathways and gene expression related to the biosynthesis of particular VOCs is addressed. We highlighted the utility of VOCs as chemical markers for quality control in the food industry, breeding programs to generate resistant plants and to improve aroma innovation. Herein we present a database containing 2734 VOCs, revealing 113 as the basic core of the volatilome from five Capsicum species.

Impact of Water Ionic Chemistry on Kombucha Fermentation

Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor. Kombucha has recently gained popularity in the United States and has been reported to have numerous health benefits. While there is a wide variation in kombucha composition, little is known about the impact water’s chemistry has on the fermentation and the resulting kombucha. Brewing water for kombucha was altered using the following ions: bicarbonate, chloride, calcium, magnesium, and sulfate at different concentrations. Pre-(tea) and post-(kombucha) fermentation (kombucha) products were analyzed for total acidity, pH, free amino nitrogen (FAN), total phenols, antioxidants, and biological components. A one-way ANOVA was run to determine statistical (p < 0.05) differences between the characteristics analyzed. Statistical differences were observed between the different water chemistry ions for all of the characteristics analyzed. Further investigation into the impact water chemistry has on flavor analysis is required. The information obtained from this research can be used to help producers to make kombuchas with an optimized chemical profile and improved antioxidant potentials.

Bioproduction of Geranyl Esters by Integrating Microbial Biosynthesis and Enzymatic Conversion.

Geranyl esters (GEs) are valuable monoterpene esters derived from the esterification of geraniol and various carboxylic acids with a range of unique aromas and properties, making them valuable in perfumery, pharmaceutical, and cosmetic applications. Lipase-mediated esterification is considered to be a sustainable process but is challenged by the lack of a compatible catalytic method in conjunction with a customized microbial biosynthesis of geraniol. In this study, we developed an integrated process to convert glycerol and various carboxylates into GEs. The process includes microbial biosynthesis of geraniol using metabolically engineered Escherichia coli and enzymatic conversion of geraniol into GEs in a fermentation medium-organic biphasic system using an immobilized lipase. The enzymatic step for esterifying the target carboxylates with geraniol achieved >90% conversion under the optimized condition. Coupled with the geraniol from microbial fermentation, 0.59 g/L geranyl butyrate and 1.04 g/L geranyl hexanoate were produced subsequently, demonstrating the feasibility of converting renewable source into monoterpene esters through this integrated process, which bypassed feeding extra geraniol in the conventional lipase-mediated GE synthesis.

Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach

Rosa roxburghii Tratt (RRT) is esteemed for its unique aroma and nutritional value. Analyzing RRT juice samples from four elevations using GC–MS and GC-O, 99 volatile compounds were identified with 37 exhibiting aroma activity. 29 compounds including aldehydes, alcohols, and terpenes, were key contributors to RRT's aroma, based on high OAVs. Aroma recombination and omission tests confirmed 18 key aroma compounds in RRT while 2,5-Dimethyl-4-methoxy-3(2H)-furanone, hexanal, furfuryl acetate, furaneol acetate, and benzaldehyde as critical aroma compounds. The σ-τ graph revealed additive interactions among primary aroma compounds, indicating synergistic effects on RRT's overall aroma profile. Longli produced the most fragrant RRT at the lowest elevation of the four producing areas.

Classification of Sesame Oil Based on Processing-Originated Differences in the Volatile Organic Compound Profile by a Colorimetric Sensor.

Fragrant edible sesame oil is popular for its unique aroma. The aroma of sesame oil is determined by its volatile organic compound (VOC) profile. Sesame oils produced by different techniques could have different VOC profiles. In addition, blending fragrant sesame oil with refined oil could also alter the VOC profile of the final product. Current practices in aroma analysis, such as sensory evaluation and gas chromatography (GC), still face many restraints. Hence, there is a need for alternatives. We present a novel 14-unit multiplexed paper-based colorimetric sensor for fragrant sesame oil VOC analysis. The sensor was designed to visualize the VOC profile as a color "fingerprint". The sensor was validated with 55 branded sesame oil samples produced by two different techniques, i.e., hot pressing and small milling; the experimental results suggested a processing dependency in color VOC fingerprints. The sensor also demonstrated the potential to detect the change in sesame oil VOC profile due to blending with refined oil, with an estimated limit of detection down to 20% v/v of the refined oil. The colorimetric sensor might be used as a simple, rapid, and cost-effective analytical tool in the production and quality control of fragrant sesame oil.

Eau de co-operation: An exploration of the essence of co-operative learning

At the Co-operative College we conducted action research to explore co-operative learning and what this means to others. Over a period of four months, some of our learners, members, College team, and participants from the further and higher education sectors all took part in a variety of interactive workshops using co-operative learning approaches. We used a qualitative research method to gather participant thinking, which was underpinned by a metaphorical framework: the art of distilling fragrances. Fragrances are created through the process of blending a variety of different ingredients (notes) that produce both range and depth; these top, base, and heart notes are distilled together to produce a unique fragrance. What is more, each fragrance profile is endlessly adaptable, changing its character through time, space, and context. Co-operative learning too is built on a blend of ingredients, such as individual and co operative values, lived experience, and a range of participatory learning theories. The findings suggested that top notes happen before the learning takes place, while heart notes occur during learning, and the base notes come about after the learning process. Equally, throughout the whole learning process it became clear that for co-operative learning to be effective, each stage is blended through common themes which were identified. Analysis of the data collected identified that six consistent learning influences are present within the top, heart, and base notes of learning, namely social, environmental, equitable, cultural, behavioural, and developmental influences.

The tea cultivar ‘Chungui’ with jasmine-like aroma: From genome and epigenome to quality

‘Chungui’ is a newly promoted tea cultivar in China, renowned for producing oolong tea with a distinctive jasmine-like aroma. However, the genetic basis of this unique aroma remains unclear. In this study, the ‘Chungui’ genome, one of the most complete and well-annotated tea genomes, was assembled using PacBio HiFi reads and Hi-C sequencing. Through comparative analysis with typical jasmine flower volatiles, eight core compounds responsible for this aroma were identified. Further research revealed that the jasmine-like aroma in ‘Chungui’ is regulated by a coordinated mechanism involving a significant increase in chromatin accessibility and the demethylation of CHH and CHG in the promoter regions of key aroma-related genes during oolong tea processing. The study proposes that the formation of this unique aroma is driven by the synergistic effect of enhanced chromatin accessibility and reduced methylation, which together lead to the robust upregulation of genes involved in the biosynthesis of these core aroma components. These results provide a molecular foundation for understanding the unique jasmine-like aroma of ‘Chungui’ tea and sets the stage for future studies to explore the roles of these regulatory mechanisms in aroma formation.

Isolation and Antibacterial Activity of Sembung (Blumea balsamifera) Leaf Essential Oil L., DC

Sembung leaf essential oil is a complex mixture in the form of oily yellow liquid with a unique aroma. It contains various volatile components that have antibacterial, antifungal, antioxidant and cytotoxic activities. This study aims to determine the antibacterial activity of essential oil Blumea balsamifera L., DC against Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. Isolation of essential oil using steam distillation method with 0.21% rendement. Inhibition activity was performed by test tube method with variation concentrations of essential oil were 10%, 20%, 40%, 80%, and 100% for each bacteria. Results of this study showed that the highest antibacterial activity on Escherichia coli at 80% concentration with an inhibition zone diameter of 27.53 mm, 100% concentration for Pseudomonas aeruginosa with an inhibition zone diameter 25.72 mm and 100% concentration for Staphylococcus aureus with inhibition zone diameter 27.31 mm. Essential oil from (Blumea balsamifera) L., DC leaves have a strong activity inhibition category against Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus.

Factors Affecting the Quality of Ethiopian Coffee (Coffea Arabica L.)

Ethiopia is fortunate in this regard, as it is home to many different types of. Arabica coffee (Coffea arabica L.) is the main coffee variety in global coffee production, accounting for more than 60% of total production. Arabica coffee accounts for 30% of Ethiopia's foreign exchange earnings. Arabica coffee is a popular coffee variety in coffee producing and consuming countries due to its unique aroma and taste and lack of caffeine. Ethiopia's most important export is coffee, which is also its most important crop. Ethiopia is well known for producing very high-quality coffee, renowned for its excellent aroma and taste, and is also the birthplace of Arabica coffee. The coffee industry attaches great importance to coffee quality. Cup quality is a complex trait that depends on many factors, including species or variety (genetic factors), environmental conditions (ecological factors), agronomic practices (cultivation factors), processing systems (post-harvest factors), storage conditions, and industrial factors. process, beverage preparation and consumer preferences. However, the quality of coffee produced by Ethiopian farmers sometimes deteriorates. Additionally, local genotype, climate and soil characteristics, agricultural practices, harvesting strategy and timing, post-harvest handling procedures, grading, packaging, storage and transportation conditions all affect coffee quality, either improving or decreasing coffee quality.

Comparative profiling of volatile compounds in white and brown Hypsizygus marmoreus during fruiting body development and postharvest storage

Hypsizygus marmoreus (HM) is a nutritious edible mushroom with high industrial yield and rapid market development. HM has become increasingly popular among customers due to its abundant bioactive compounds, chewy texture and unique aroma. The volatile organic compound (VOC) fingerprints of white and brown HM varieties during fruiting body growth and postharvest storage were established by HS-SPME-GC-MS and HS-GC-IMS. A total of 46 aroma VOC were identified from fresh mature HM. Based on odor activity, 12 VOC have been defined as the characteristic VOC, of which five are prevalent in aquatic products and are the main contributors to HM's unique seafood flavor. The brown variety exhibited higher diversity and abundance of VOC. C8 compounds in brown HM was 5.722 mg/kg, which was 1.99 times higher than that in white HM (2.872 mg/kg). Aromatic compounds such as aldehydes, alcohols, ketones, and terpenes are also more abundant in brown varieties (6.35 mg/kg), which was 1.864 times that of white varieties (3.406 mg/kg). C8 compounds increasingly accumulated in white HM during development, especially intensifying before maturing. After stored at 4 ℃ up to 45 d, the VOC profiles of HM remained less changed despite slight decrease, which helps explain their long shelf-life. The findings of this study shed light on elucidating the VOC that contribute to the unique aroma of HM, as well as tracking the odor changes during industrial production and shelf-life.

Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints

Black tea, a widely popular non-alcoholic beverage, is renowned for its unique aroma and has attracted significant attention due to its complex composition. However, the chemical profile of Iranian tea remains largely unexplored. In this research, black tea samples from key tea cultivation regions in four geographical areas in northern Iran were firstly analyzed using headspace solid-phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME-GC–MS) to separate, identify, and quantify their volatile organic compounds. Subsequently, employing a robust investigative strategy, we utilized for the first time the well-known multivariate curve resolution-alternating least square (MCR-ALS) method as a deconvolution technique to analyze the complex GC–MS peak clusters of tea samples. This approach effectively addressed challenges such as severe baseline drifts, overlapping peaks, and background noise, enabling the identification of minor components responsible for the distinct flavors and tastes across various samples. The MCR-ALS technique significantly improved the resolution of spectral and elution profiles, enabling both qualitative and semi-quantitative analysis of tea constituents. Qualitative analysis involved comparing resolved peak profiles to theoretical spectra, along with retention indices, while semi-quantification was conducted using the overall volume integration (OVI) approach for volatile compounds, providing a more accurate correlation between peak areas and concentrations. The application of chemometric tools in GC–MS analysis increased the number of recognized components in four tea samples, expanding from 54 to 256 components, all with concentrations exceeding 0.1 %. Among them, 32 volatile compounds were present in every tea sample. Hydrocarbons (including alkenes, alkanes, cycloalkanes, monoterpenes and sesquiterpenes), esters and alcohols were the three major chemical classes, comprising 78 % of the total relative content of volatile compounds. Analyzing black teas from four distinct regions revealed variations not only in their volatile components but also in their relative proportions. This integrated approach provides a comprehensive understanding of the volatile chemical profiles in Iranian black teas, enhances knowledge about their unique characteristics across diverse geographical origin, and lays the groundwork for quality improvement.

Effect of temperature on the quality and microbial community during Daocai fermentation

Daocai is a traditional salted pickle in the southeastern region of Guizhou with a unique aroma, color, and taste. The quality of Daocai is greatly influenced by the fermentation temperature. In this study, high-throughput sequencing and headspace-gas chromatography-ion mobility spectrometry were used to investigate the changes in microbial community succession and volatile flavor compounds during Daocai fermentation under temperature-controlled (D group) and non-temperature-controlled (C group).We found that the predominant genera in the C group samples were Latilactobacillus(40.57 %), Leuconostoc(21.25 %), Cystofilobasidium(22.12 %), Vishniacozyma(23.89 %), and Leucosporidium(24.95 %), whereas Weissella(29.39 %), Lactiplantibacillus(45.61 %), Mucor(68.26 %), and Saccharomyces(23.94 %) were the predominant genera in the D group. A total of 92 VFCs were detected in Daocai samples, including 5 isothiocyanates, 16 esters, 14 alcohols, 24 aldehydes, 17 ketones, 3 acids, 2 pyrazines, 1 pyridines, 1 thiazoles, 3 furans, 4 alkenes, and 2 nitriles. Further analysis revealed Latilactobacillus, Leuconostoc, Lactococcus, Cystofilobasidium, Leucosporidium, Holtermanniella, and Dioszegia as key bacteria involved in flavor formation. They are closely related to the formation of flavors such as aldehydes, furans, pyridines, and alkenes. This study contributes to our understanding of the relationship between bacterial communities and the flavor formation during Daocai fermentation.

Comparative Analysis of Chemical Profiles and Biological Activities of Essential Oils Derived from Torreya grandis Arils and Leaves: In Vitro and In Silico Studies.

Torreya grandis (T. grandis, Taxaceae) is a well-known nut tree species. Its fruit aril and leaves possess a unique aroma, making it an ideal natural raw material for extracting essential oils (EOs). This study aims to comprehensively compare the composition, biological activities, and pharmacological mechanism of EOs extracted from the arils (AEO) and leaves (LEO) of T. grandis. The results revealed that the chemical composition of the two EOs was highly consistent, with α-pinene and D-limonene as the main components. Both EOs significantly reduced cellular melanin production and inhibited tyrosinase activity in α-MSH-stimulated B16 cells (p < 0.05). AEO and LEO suppressed inflammatory responses in LPS-stimulated RAW 264.7 macrophages, significantly inhibiting cellular NO production and proinflammatory cytokines such as TNF-α and IL-6 (p < 0.05). A network pharmacology analysis reveals that AEO and LEO share similar molecular mechanisms and pharmacological pathways for treating skin pigmentation and inflammation. Regulating inflammatory cytokines may be a critical pathway for AEO and LEO in treating skin pigmentation. These findings suggest that AEO and LEO have potential for cosmetic applications. The leaves of T. grandis could be a valuable source of supplementary materials for producing T. grandis aril EO.

Integrated volatile metabolome and transcriptome analyses provide insights into the warm aroma formation elicited by methyl jasmonate in carrot root.

Carrot is a highly significant vegetable cultivated worldwide and possesses a unique aroma with abundant edible and medicinal values. However, it remains largely unknown whether jasmonic acid could regulate aroma formation in carrot. Here, an integrated analysis of the volatile metabolome and transcriptome of carrot roots exposed to different concentrations of methyl jasmonate (MeJA) was performed. The results revealed 1,227 volatile organic compounds and 972 differential accumulated metabolites, with terpenes representing the largest portion. MeJA treatment evidently increased the relative odor activity values as well as the accumulation of most volatile compounds. In addition, 4,787 differentially expressed genes were identified and subjected to function enrichment analysis, indicating a role of terpene biosynthesis and metabolism in response to MeJA application. A network consisting of 4,680 transcription factor-structural pairs that showed highly significant positive correlations was constructed, which may be utilized as genetic targets for examining terpene accumulation and aroma formation elicited by methyl jasmonate. The results from the present work substantially improved our understanding of MeJA-mediated aroma formation in carrot.