Summary
This review by Goff and Klee examines the hypothesis that plant volatile compounds serve as sensory cues linking flavour perception to nutritional and health value. The authors present evidence that in tomato and other foods, flavour-related volatiles are predominantly derived from essential nutrients and bioactive compounds, suggesting that volatile profiles may informatively reflect the nutritional density and quality of produce. The work bridges plant biochemistry, sensory science, and nutrition.
Regional applicability
The review is not geographically specific but addresses a fundamental principle of food quality assessment applicable across UK horticulture and consumer food choice. UK horticultural breeding and retail practice could benefit from consideration of volatile-nutrient linkages when selecting or marketing produce varieties.
Key measures
Volatile compound profiles; nutrient composition (amino acids, fatty acids, carotenoids); sensory perception; linkage between volatiles and essential nutrients in tomato
Outcomes reported
The paper reviews the relationship between plant volatile metabolites and their nutritional composition, with particular focus on tomato as a model system. It examines how volatile profiles reflect essential nutrients and health-promoting compounds, suggesting volatiles may serve as sensory indicators of food quality.
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