Flavor synthesis and accumulation in spice and herb plants

Abstract

Contents of essential oils and flavor profiles of spices and herbs are important to determine their qualities. Herbal plants are predominant in the ability of enhanced biosynthesis pathway for flavor compounds and the capacity to store such secreted compounds. This review focuses on the molecular mechanisms for biosynthesis and regulation of flavor compounds which have been clarified recently in the herbal plants. Furthermore, metabolic engineering approaches for the improvement or the modification of flavor profiles are introduced.