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 …

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 …

This review describes several methodologies of industrial and academic interest which are
implied in the synthesis/extraction of natural aroma compounds by biotechnological …

In higher plants, the lipoxygenase enzymatic pathway combined actions of several enzymes
to convert lipid substrates into signaling and defense molecules called phytooxylipins …

Green notes are substances that characterize the aroma of freshly cut grass, cucumbers,
green apples, and foliage. In plants, they are synthesized by conversion of linolenic or …

Plants produce an amazing number of chemical compounds that can disperse in the air at
ambient temperature. These plant volatiles have served mankind, perhaps since pre …

The fresh and unique flavor of cucumber fruits, mainly composed of aldehydes and alcohols,
is one of its most important fruit qualities. However, little is known about the genetic basis of …

Plants use floral and fruit volatiles as chemical cues to interact with their environment by
attracting pollinators and seed dispersers, thus ensuring plant reproductive success. These …