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Plant Volatile Compounds: Sensory Cues for Health and Nutritional Value?
Stephen A. Goff1* and
Harry J. Klee2
Plants produce many volatile metabolites. A small subset ofthese compounds is sensed by animals and humans, and the volatileprofiles are defining elements of the distinct flavors of individualfoods. 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 derivedfrom essential nutrients. The predominance of volatiles derivedfrom essential nutrients and health-promoting compounds suggeststhat these volatiles provide important information about thenutritional makeup of foods. Evidence supporting a relationbetween volatile perception and nutrient or health value willbe reviewed.
1 Syngenta Fellows Group, Syngenta Biotechnology Inc., 3054 Cornwallis Road, Research Triangle Park, NC 27709–2257, USA. 2 Plant Molecular and Cellular Biology Program, Institute of Food and Agricultural Sciences, University of Florida, Post Office Box 110690, Gainesville, FL 32611–0690, USA.
* To whom correspondence should be addressed. E-mail: stephen.goff{at}syngenta.com
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