Investigating the factors that influence the aroma profile of Apium graveolens: A review

Celery (Apium graveolens) is a regularly consumed vegetable, providing strong, distinct flavours to dishes as well health benefits. Constituents of the aroma profile celery include range volatile compounds (terpenes, phthalides and aldehydes) that contribute its characteristic odour flavour. Vast amount research has been completed on celery. However, there limited information stating cultivar, origin geographical location, despite plethora other crops indicated these are key factors driving crop performance quality attributes. This paper characterises underlying biochemistry determines celery, whilst investigating genetic environmental influences leading variation. We make recommendations for minimum standards (MIAPAE: Minimum Information About Plant Aroma Experiment) should be adopted by scientific community prior publication data relating flavour characterisation crops.