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Consumers' food production requirements have changed considerably during the last decade. This includes growing interest in the use of aroma compounds to develop functional foods for providing health benefits and reducing chemically synthesized additives. More recently, beyond their flavoring properties, various reports have shown the potential role of volatile compounds in human health, including their antioxidant, anti-inflammatory, anti-cancer and anti-obesity activities. Thus, investigation into the pharmacological activities of flavor and volatile compounds has been increased.

To our knowledge, no single review article is available that provides an overview of the health benefits and antimicrobial properties of volatile compounds. To address this, here it was aimed to review the current knowledge of the health benefit and antimicrobial properties of volatile compounds.