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Title: Terpenoid Origin and Structural Classification of Monoterpenoids and Sesquiterpenoids in Celery

Terpene Composition and Volatile Profile Distribution in Celery

Terpenes are the most abundant class of volatile components in celery, accounting for 20% of the 1640 total volatile metabolites identified across 15 classes [1]. Within terpenes, monoterpenes and sesquiterpenes are key components of celery’s volatile profile, alongside phthalides [2]. A study of eight celery genotypes grown in the UK and Spain revealed differences in terpene composition and abundance based on geographical location, while certain terpenes showed stability across genotypes, harvest years, and locations [2]. Environmental factors like supplementary UV radiation also influence terpene biosynthesis: differential metabolites in celery leaves and petioles under UV treatment were significantly enriched in sesquiterpene and triterpene biosynthesis pathways, indicating UV radiation’s impact on terpene production and overall celery flavor [1].

Terpene Composition and Abundance in UK- vs. Spanish-Grown Celery

Parameter	UK-Grown Celery (2018 harvest)	Spanish-Grown Celery (2019 harvest)
Number of monoterpenes identified	22 [2]	27 [2]
Number of sesquiterpenes identified	10 [2]	11 [2]
Average relative abundance of monoterpenes	55% [2]	32% [2]
Average relative abundance of sesquiterpenes	9.2% [2]	9% [2]
Key monoterpenes	Limonene, γ-terpinene, β-pinene, m-cymene (citrus, fresh, pine, mint odours) [2]	—
Prominent sesquiterpenes	β-caryophyllene, β-selinene [2]	β-caryophyllene, β-selinene [2]

Low-boiling monoterpenes (camphene, sabinene, β-pinene) showed no significant differences in abundance across genotypes, harvest years (2018 and 2020 in the UK), or geographical locations, suggesting they are fundamental to celery’s volatile profile with limited influence from genotype or climate [2]. β-selinene, a prominent sesquiterpene in both regions, has been described as having a celery-like odour [2].

Geographical and Genotypic Variation in Celery Terpene Content

Monoterpenes and sesquiterpenes are key components of celery’s volatile profile, with their content and composition influenced by both geographical location and genotype [2]. Genotypic variation is also evident, and certain low-boiling monoterpenes show consistent levels across genotypes, locations, and harvest years, suggesting they are fundamental to celery and less influenced by external factors [2]. Dominant monoterpene and sesquiterpene compounds contribute distinct odour notes to celery’s aroma profile, with sesquiterpene content patterns reflecting seasonal temperature differences [2].

Geographical Variation in Celery Volatile Compound Profiles

Parameter	UK-Grown Celery (2018 Harvest)	Spanish-Grown Celery (2019 Harvest)
Number of identified monoterpenes	22 [2]	27 [2]
Number of identified sesquiterpenes	10 [2]	11 [2]
Monoterpene proportion of aroma profile	55% [2]	32% [2]
Sesquiterpene proportion of aroma profile	9.2% [2]	9% [2]
Dominant monoterpenes	Limonene, γ-terpinene, β-pinene, m-cymene [2]	Not specified [2]
Dominant sesquiterpenes	β-caryophyllene, β-selinene [2]	β-caryophyllene, β-selinene [2]

Genotypic variation was observed among Spanish-grown celery, where genotypes 10 and 12 displayed over 10% more monoterpenes than other genotypes [2]. Low-boiling monoterpenes—including camphene, sabinene, β-pinene, D-carvone, and carvacrol—showed no significant differences in relative abundance across genotypes or geographical locations, and their levels were consistent between UK harvests in 2018 and 2020 [2]. The dominant monoterpenes in UK-grown celery contribute citrus, fresh, pine, and mint odours, though their odour activity is low [2]. β-selinene, a dominant sesquiterpene, has a celery-like odour that contributes to the crop’s aroma profile [2]. A separate comparison of UK harvests in 2018 (a warmer season) and 2020 found that 2018 celery had higher sesquiterpene content, mirroring the higher sesquiterpene proportion in UK versus Spanish-grown celery [2]. The dominance of β-caryophyllene and β-selinene across geographical locations aligns with previous reports identifying these as the most common sesquiterpenes in celery [2].

UV Radiation-Mediated Enrichment of Sesquiterpene and Triterpene Biosynthesis in Celery

Terpenes represent a major class of volatile components in celery, with 328 terpenes identified among 1640 total volatile components across 15 classes—accounting for 20% of the total metabolites [1]. Supplementary UV radiation treatment exerts a significant effect on terpene biosynthesis in celery, as differential accumulated metabolites in both leaves and petioles show enrichment in specific biosynthetic pathways.

Enrichment of Biosynthetic Pathways in Celery Tissues Exposed to Supplementary UV Radiation

Celery Tissue	Significantly Enriched Biosynthetic Pathways
Leaves	Biosynthesis of sesquiterpene and triterpene compounds; phenylpropane biosynthesis [1]
Petioles	Biosynthesis of sesquiterpene and triterpene compounds; secondary metabolite biosynthesis [1]

This pattern indicates that UV radiation mediates the enrichment of sesquiterpene and triterpene biosynthesis in both celery leaves and petioles, with potential implications for the vegetable’s overall flavor profile [1].

References

[1] Yan, Zhengnan; Li, Zhixin; Wang, Haokai; Dou, Haijie; Song, Jinxiu; Ji, Fang; Yang, Yanjie; Lin, Duo, Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation, 2025, FOOD CHEMISTRY-X

[2] Turner, Lucy; Lignou, Stella; Gawthrop, Frances; Wagstaff, Carol, Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery (Apium graveolens), 2021, INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES