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

被引:519
作者
Goff, SA
Klee, HJ
机构
[1] Syngenta Biotechnol Inc, Syngenta Fellows Grp, Res Triangle Pk, NC 27709 USA
[2] Univ Florida, Plant Mol & Cellular Biol Program, Inst Food & Agr Sci, Gainesville, FL 32611 USA
关键词
D O I
10.1126/science.1112614
中图分类号
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号
07 ; 0710 ; 09 ;
摘要
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.
引用
收藏
页码:815 / 819
页数:5
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