Progress in research on flavor compounds in Gastrodia elata

As a medicinal and edible plant, Gastrodia elata (G. elata) flavor compounds critically influence its sensory, nutritional, and medicinal properties. This review summarizes recent advances in G. elata flavor research. Volatile components, mainly comprising organic acids, aldehydes, alcohols, and esters, form its unique flavor profile, with 3-methylthiopropionaldehyde and 2,3,5,6-tetramethylpyrazine identified as key contributors to the characteristic “horse-urine odor.” Variations in volatile composition exist among cultivars, geographical origins, and harvest seasons. Non-volatile compounds, including phenolics (e.g., gastrodin, parishins), saccharides, and free amino acids, underpin pharmacological efficacy and nutritional value. Conventional extraction techniques (steam distillation, solvent extraction) face limitations in efficiency and eco-friendliness, while processing methods (steaming, fermentation) significantly alter flavor profiles. Future research should focus on advanced identification technologies, sustainable extraction methods, mechanistic elucidation, and industrial applications to optimize G. elata’s utilization in food and pharmaceuticals.