The analysis of plant components, particularly those from leafy vegetables used for food or pharmacological purposes, has gained significant attention due to their potential applications. Attributes such as color and flavor are often studied to optimize these resources, especially amid growing food security concerns. Metabolite profiling, which focuses on primary metabolites like sugars, amino acids, and organic acids, has become increasingly important, as these metabolites are directly or indirectly linked to flavor. This chapter outlines methods for metabolite profiling of Cnidoscolus spp. (chaya), plants known for their distinct umami flavor derived from amino acids, peptides, and nucleotides. Gas chromatography–mass spectrometry plays a pivotal role in this analysis, enabling the examination of volatile and nonvolatile compounds and providing valuable insights into their metabolite compositions relevant to food science research.