Harold McGee receives an enourmous welcome applause, and being the prophet of molecular cuisine this could be expected. He starts throwing charts at us and some migration takes place.
He explains fascinating things, like if you slap a mint leaf you get one flavour with citrussy and floral quality. But if you crush them, they give a less desirable aroma.
Stress by insects is somewhat a good thing, as the compounds produced during stress gifts the plant with desireable flavours. Also stress by salt in water or shortage of water can to some extent produce tastier plants.