Note to users. If you're seeing this message, it means that your browser cannot find this page's style/presentation instructions -- or possibly that you are using a browser that does not support current Web standards. Find out more about why this message is appearing, and what you can do to make your experience of our site the best it can be.
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
The editors suggest the following Related Resources on Science sites:
In Science Magazine
INTRODUCTION TO SPECIAL ISSUE
Pamela J. Hines (10 February 2006) Science311 (5762), 803.
[DOI: 10.1126/science.311.5762.803] |Summary »|PDF »
THIS ARTICLE HAS BEEN CITED BY OTHER ARTICLES:
Use of network analysis to capture key traits affecting tomato organoleptic quality.
P. Carli, S. Arima, V. Fogliano, L. Tardella, L. Frusciante, and M. R. Ercolano (2009)
J. Exp. Bot.
|Abstract »|Full Text »|PDF »
Metabolic characterization of loci affecting sensory attributes in tomato allows an assessment of the influence of the levels of primary metabolites and volatile organic contents.
M. I. Zanor, J.-L. Rambla, J. Chaib, A. Steppa, A. Medina, A. Granell, A. R. Fernie, and M. Causse (2009)
J. Exp. Bot.
60, 2139-2154
|Abstract »|Full Text »|PDF »
Gene and Metabolite Regulatory Network Analysis of Early Developing Fruit Tissues Highlights New Candidate Genes for the Control of Tomato Fruit Composition and Development.
F. Mounet, A. Moing, V. Garcia, J. Petit, M. Maucourt, C. Deborde, S. Bernillon, G. Le Gall, I. Colquhoun, M. Defernez, et al. (2009)
Plant Physiology
149, 1505-1528
|Abstract »|Full Text »|PDF »
Feed preference in pigs: Effect of cereal sources at different inclusion rates.
D. Sola-Oriol, E. Roura, and D. Torrallardona (2009)
J Anim Sci
87, 562-570
|Abstract »|Full Text »|PDF »
Feed preference in pigs: Relationship with feed particle size and texture.
D. Sola-Oriol, E. Roura, and D. Torrallardona (2009)
J Anim Sci
87, 571-582
|Abstract »|Full Text »|PDF »
Amino Acid Substitutions in Homologs of the STAY-GREEN Protein Are Responsible for the green-flesh and chlorophyll retainer Mutations of Tomato and Pepper.
C. S. Barry, R. P. McQuinn, M.-Y. Chung, A. Besuden, and J. J. Giovannoni (2008)
Plant Physiology
147, 179-187
|Abstract »|Full Text »|PDF »
Mode of Inheritance of Primary Metabolic Traits in Tomato.
N. Schauer, Y. Semel, I. Balbo, M. Steinfath, D. Repsilber, J. Selbig, T. Pleban, D. Zamir, and A. R. Fernie (2008)
PLANT CELL
20, 509-523
|Abstract »|Full Text »|PDF »
Olfactory sensitivity for putrefaction-associated thiols and indols in three species of non-human primate.
M. Laska, R. M. R. Bautista, D. Hofelmann, V. Sterlemann, and L. T. H. Salazar (2007)
J. Exp. Biol.
210, 4169-4178
|Abstract »|Full Text »|PDF »
Odorant Category Profile Selectivity of Olfactory Cortex Neurons.
