Plant Volatile Compounds: Sensory Cues for Health and Nutritional Value?

@article{Goff2006PlantVC,
  title={Plant Volatile Compounds: Sensory Cues for Health and Nutritional Value?},
  author={S. Goff and H. Klee},
  journal={Science},
  year={2006},
  volume={311},
  pages={815 - 819}
}
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… Expand
347 Citations
Plant Volatiles: Recent Advances and Future Perspectives
  • 870
  • PDF
Biogenesis of aroma compounds
  • 9
Advances in Fruit Aroma Volatile Research
  • 265
  • PDF
Proteomic and metabolomic analyses provide insight into production of volatile and non-volatile flavor components in mandarin hybrid fruit
  • 18
Stone Fruit as Biofactories of Phytochemicals With Potential Roles in Human Nutrition and Health
  • 4
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 120 REFERENCES
Off-flavors in foods.
  • G. Reineccius
  • Chemistry, Medicine
  • Critical reviews in food science and nutrition
  • 1991
  • 81
Gain and Loss of Fruit Flavor Compounds Produced by Wild and Cultivated Strawberry Species
  • 359
  • PDF
Insect defences: Taste alteration and endoparasites
  • 66
Role of Antioxidant Lycopene in Cancer and Heart Disease
  • A. V. Rao, Sanjiv Agarwal
  • Biology, Medicine
  • Journal of the American College of Nutrition
  • 2000
  • 582
  • PDF
Dietary antioxidants for cardiovascular prevention.
  • D. Giugliano
  • Medicine
  • Nutrition, metabolism, and cardiovascular diseases : NMCD
  • 2000
  • 154
Antimicrobial Functions of Spices: Why Some Like it Hot
  • 308
  • PDF
...
1
2
3
4
5
...