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近年来对蔬菜的品质营养已提出更高的指标要求。研究和掌握蔬菜产品颜色和气味的主要成分，对于蔬菜产品品质的鉴定；良种选育；及检验蔬菜栽培技术效果等等，都有着重要的意义。文中列举主要蔬菜产品颜色或气味的主要成分、分子式，并附主要成分的外国名称，是蔬菜生产与科研的重要资料。
In recent years, the quality of vegetables has put forward higher nutritional indicators requirements. To study and master the main components of the color and smell of vegetable products is of great significance to the identification of the quality of vegetable products, the breeding of elite seeds and the testing of the technical effects of vegetable cultivation. The article lists the main components of the color or smell of the main vegetable products, molecular formula, together with the main components of foreign names, is an important source of information on vegetable production and research.