The DOI matches its Crossref record; 47 of the 47 references it cites were found in a registry or an index.
Plant Volatile Compounds: Sensory Cues for Health and Nutritional Value?
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.
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Cites
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Cited by
Advances in Fruit Aroma Volatile Research
El Hadi, M., Zhang, F.-J., Wu, F.-F., Zhou, C.-H., & Tao, J. (2013) · Molecules · doi:10.3390/molecules18078200 · Cited by 836
The genetics of fruit flavour preferences
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Self-citationβ-Ionone: Its Occurrence and Biological Function and Metabolic Engineering
Paparella, A., Shaltiel-Harpaza, L., & Ibdah, M. (2021) · Plants · doi:10.3390/plants10040754 · Cited by 155
Citrus spp .: orange, mandarin, tangerine, clementine, grapefruit, pomelo, lemon and lime
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Metadata
- Authors
- Goff, S. A., & Klee, H. J.
- Venue
- Science
- Published
- 2006-02-10
- Volume
- 311
- Issue
- 5762
- Pages
- 815-819
- ISSN
- 0036-8075 (ISSN-L)
- 1095-9203
- OpenAlex
- W1982972154
- Cited by
- 710
- References
- 47
- FWCI
- 34.08
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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