Rethinking of botanical volatile organic compounds applied in food preservation: Challenges in acquisition, application, microbial inhibition and stimulation

•Botanical volatile organic compounds are promising in solving food microbial issues.•Volatile terpenoids, alcohol/aldehyde and aromatics are potential candidates.•Synthetic biology is available for large-scale production.•Cytotoxicity, immunity induction and metabolic disturbance are defense mechanisms.•Efficient concentration, safe management and delivery system are future challenges.