Beyond metabolite profiling : towards an integrated understanding of flavor in horticultural plants

Grohar, Mariana Cecilia (avtor), Jakopič, Jerneja (avtor)

Flavor is one of the most important attributes determining the acceptance and value of horticultural products. Unlike traits such as yield, fruit size, or external appearance, however, flavor is not determined by a single measurable characteristic. It emerges from complex interactions among sugars, organic acids, phenolic compounds, pigments, amino acids, volatile organic compounds, and other metabolites. These biochemical traits are shaped by genotype, environmental conditions, production technologies, developmental stage, and postharvest handling [1,2]. Consequently, understanding flavor requires an integrative perspective that connects plant biology with food chemistry, production technology, and consumer perception. This complexity is becoming increasingly relevant in the context of climate change. Horticultural crops are exposed to increasing temperature variability, drought, altered precipitation patterns, and more frequent extreme events, all of which can affect not only yield but also nutritional and sensory quality [3,4]. At the same time, consumers increasingly expect horticultural products to combine attractive sensory characteristics with nutritional value, safety, sustainability, and appropriate production practices [5]. Against this background, the Special Issue “Flavor Biochemistry of Horticultural Plants” was established to bring together research addressing the biochemical basis of flavor and quality across different horticultural crops and production systems. The Special Issue ultimately comprises six contributions covering fruit, vegetables, herbs, and specialty crops, and approaches the topic from complementary perspectives, including cultivar diversity, environmental and agronomic factors, biochemical characterization, sensory evaluation, postharvest processing, storage, and bioactive compounds.

• Jezik: Angleški jezik
• Ključne besede: flavor, metabolite profiling, horticultural plants, genetic diversity, flavor biochemistry
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.03 - Drugi znanstveni članki
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2026
• Št. strani: 4 str.
• Številčenje: Vol. 12, iss. 10, art. no. 1251
• PID: 20.500.12556/RUL-191054
• UDK: 634
• ISSN pri članku: 2311-7524
• DOI: 10.3390/horticulturae12101251
• COBISS.SI-ID: 304820227
• Datum objave v RUL: 11.11.2026

Gradivo je del revije

• Naslov: Horticulturae
• Založnik: MDPI
• ISSN: 2311-7524
• COBISS.SI-ID: 526326297

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: okus, biokemija, sadne rastline, genetska raznolikost, sekundarni metaboliti, primarni metaboliti