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Science 311 (5762): 815-819

Copyright © 2006 by the American Association for the Advancement of Science

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

Stephen A. Goff1*, and Harry J. Klee2

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.

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}

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