Cereal Flavor Compounds: From Biosynthesis to Human Health Benefits in Post-Harvest Processing

Cereal flavor is a key factor influencing consumer preferences and product values. However, its biosynthesis, processing, and storage mechanisms, along with the association with human health, remain poorly understood. This review aims to summarize the entire process of flavor compounds from biosynthesis to post-harvest processing in cereals and elucidate their potential health impacts. Research reveals that flavor compounds are regulated by key genes and metabolic pathways. Processing can convert flavor precursors, and alter the flavor profile of cereals. Lipid oxidation is the primary cause of flavor deterioration during storage. Furthermore, volatile flavor compounds influence human health by affecting sensory perception and dietary behavior. Future work should utilize multi-omics technologies and advanced predictive tools to analyze and optimize the flavor of cereals. By integrating a multidimensional perspective of “biosynthesis-processing-storage-health”, the review provides a theoretical foundation for breeding cereal varieties with superior flavor, optimizing processing and storage techniques.