Fruits produce a range of volatile compounds that make up their characteristic aromas and
contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols …

Floral volatiles have attracted humans' attention since antiquity and have since then
permeated many aspects of our lives. Indeed, they are heavily used in perfumes, cosmetics …

A list of 1719 chemical compounds identified from headspace samples of floral scent is
presented. The list has been compiled from some 270 published papers, including analyses …

Volatile compounds act as a language that plants use for their communication and
interaction with the surrounding environment. To date, a total of 1700 volatile compounds …

Plants have a penchant for perfuming the atmosphere around them. Since antiquity it has
been known that both floral and vegetative parts of many species emit substances with …

Plant volatiles (PVs) are lipophilic molecules with high vapor pressure that serve various
ecological roles. The synthesis of PVs involves the removal of hydrophilic moieties and …

Acylation is a common and biochemically significant modification of plant secondary
metabolites. Plant BAHD acyltransferases constitute a large family of acyl CoA-utilizing …

Covering: 1990–2003 A simple evolutionary model is presented which explains why
organisms produce so many natural products, why so many have low biological activity, why …

Volatile esters are flavor components of the majority of fruits. The last step in their
biosynthesis is catalyzed by alcohol acyltransferases (AATs), which link alcohols to acyl …

Roses hold high symbolic value and great cultural importance in different societies
throughout human history. They are widely used as garden ornamental plants, as cut …