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Calorie Restriction with Optimum Nutrition Forum
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A1CR
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Joined: 18 Jan 2006
Posts: 559
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 Posted: Thu Mar 16, 2006 8:46 am Post subject: Food smell, nutrients and health |
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This study reviews how the smell of our foods may be informative regarding their benefit that we derive in terms of nutrients and
health benefits.
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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.
... In conclusion, a correlation exists between health and the volatiles
that contribute to the positive perception of foods. It is likely that
volatile emissions have evolved in part to provide positive information to
seed-dispersing organisms. For tomato, almost every important volatile is
derived from an essential nutrient. Not all desirable volatiles are expected
to be derived from essential nutrients, nor will all volatiles derived from
essential nutrients be viewed as desirable across all populations. For
example, many flavor volatiles are derived from terpenoids that are not
directly related to essential nutrients. But many of these terpenoids are
also known to have strong antimicrobial activity. Also, nutrients such as
essential fatty acids can be metabolized to produce off-flavors in certain
circumstances such as the off-flavors generated by lipoxygenase activity in
soybean processing. Despite the exceptions, essential nutrient-derived
volatile flavors are positive indicators of their precursors. The molecular
mechanisms underlying nutrient monitoring remain undiscovered, but
implications for food production and consumption are suggested. Much of the
developed world faces a nutritional crisis, where obesity and diet-related
health issues are becoming an increasing burden to society. Processed foods
prevalent in developed countries today often combine natural or synthetic
flavors with low nutrient content. Dissociation of flavors from their
natural nutritional context may create undesirable health consequences such
as the overconsumption of highly processed starch or saturated fats. Flavor
preferences together with health benefits should be considered in future
food production and in crop-enhancement strategies. |
Plant Volatile Compounds: Sensory Cues for Health and Nutritional Value?
Stephen A. Goff and Harry J. Klee
Science 10 February 2006: 815-819. |
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