Although flavor is an essential element for consumer acceptance of food, breeding programs have focused primarily on yield, leading to significant declines in flavor for many vegetables. The deterioration of flavor quality has concerned breeders; however, the complexity of this trait has hindered efforts to improve or even maintain it. Recently, the integration of flavor-associated metabolic profiling with other omics methodologies derived from big data has become a prominent trend in this research field. Here, we provide an overview of known metabolites contributing to flavor in the major vegetables as well as genetic analyses of the relevant metabolic pathways based on different approaches, especially multi-omics. We present examples demonstrating how omics analyses can help us to understand the accomplishments of historical flavor breeding practices and implement further improvements. The integration of genetics, cultivation, and postharvest practices with genome-scale data analyses will create enormous potential for further flavor quality improvements.

中文翻译：

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风味相关代谢的下一代方法

尽管风味是消费者接受食品的基本要素，但育种计划主要关注产量，导致许多蔬菜的风味显着下降。风味品质的恶化已经引起了育种者的关注；然而，这种特性的复杂性阻碍了改进甚至维持它的努力。最近，将风味相关代谢分析与其他源自大数据的组学方法相结合已成为该研究领域的一个突出趋势。在这里，我们概述了有助于主要蔬菜风味的已知代谢物，以及基于不同方法的相关代谢途径的遗传分析，尤其是多组学。我们提供的例子展示了组学分析如何帮助我们了解历史风味育种实践的成就并实施进一步的改进。遗传学、栽培和采后实践与基因组规模数据分析的整合将为进一步改善风味质量创造巨大潜力。