Plant volatile compounds: Sensory cues for health and nutritional value?

Stephen A. Goff, Harry J. Klee

Research output: Contribution to journalReview article

401 Scopus citations

Abstract

Plants produce many volatile metabolites. A small subset of these compounds is sensed by animals and humans, and the volatile profiles are defining elements of the distinct flavors of individual foods. Flavor volatiles are derived from an array of nutrients, including amino acids, fatty acids, and carotenoids. In tomato, almost all of the important flavor-related volatiles are derived from essential nutrients. The predominance of volatiles derived from essential nutrients and health-promoting compounds suggests that these volatiles provide important information about the nutritional makeup of foods. Evidence supporting a relation between volatile perception and nutrient or health value will be reviewed.

Original languageEnglish (US)
Pages (from-to)815-819
Number of pages5
JournalScience
Volume311
Issue number5762
DOIs
StatePublished - Feb 10 2006

ASJC Scopus subject areas

  • General

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