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Floral Scents and Fruit Aromas Inspired by Nature

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Plant-derived Natural Products

Abstract

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 volatiles also have a significant economic value as they contribute directly to the quality, and indirectly to the yield, of crops. The scent of flowers and the aroma of fruits are composed of complex mixtures of tens or sometimes hundreds of volatile compounds, many of which are found in both flowers and fruits. Arising from diverse biochemical pathways, floral and fruit volatiles can be divided into four major classes according to their metabolic origin: terpenoids, phenylpropanoids/benzenoids, fatty acid derivatives and amino acid derivatives. Recent discoveries of genes and enzymes responsible for the formation of volatile compounds have facilitated the investigation of the regulation of the biosynthesis of flower and fruit volatiles. Our growing understanding of the plant volatile network, together with pioneering attempts for fragrance modification, provide a platform for future metabolic engineering of floral scent and fruit aroma for plant improvement and human enjoyment.

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Abbreviations

AADC:

aromatic amino acid decarboxylase

AAT:

alcohol acyltransferase

ABC:

adenosine triphosphate binding cassette

ADH:

alcohol dehydrogenase

AHCT:

anthocyanin O-hydroxycinnamoyltransferase

AOS:

allene oxide synthase

BA:

benzoic acid

BAMT:

benzoic acid carboxyl methyl transferase

BEAT:

acetyl-CoA:benzyl alcohol acetyltransferase

BPBT:

benzyl alcohol/phenylethanol benzoyl transferase

BSMT:

benzoic acid/salicylic acid carboxyl methyltransferase

CA:

cinnamic acid

CCD:

carotenoid cleavage dioxygenase

CFAT:

coniferyl alcohol acyltransferase

CoA:

coenzyme-A

DAHP:

3-deoxy-D-arabino-heptulosonate 7-phosphate

DAT:

deacetylvindoline 4-O-acetyltransferase

DMAPP:

dimethylallyl diphosphate

EGS:

eugenol synthase

Ery4P:

erythrose 4-phosphate

F6P:

fructose 6-phosphate

FPP:

farnesyl diphosphate

FPPS:

farnesyl pyrophosphate synthase

GA-3P:

glyceraldehyde-3-phosphate

G6P:

glucose 6-phosphate

GC-EAD:

gas chromatography coupled with electroantennogram detection

GES:

geraniol synthase

GGPP:

geranylgeranyl pyrophosphate

GGPPS:

GGPP synthase

GPP:

geranyl diphosphate

GPPS:

GPP synthase

HCBT:

anthranilate N-hydroxycinnamoyl/ benzoyltransferase

HPL:

hydroperoxyde lyase

IDI:

isopentenyl diphosphate isomerase

IGS:

isoeugenol synthase

IGL:

indole-3-glycerol phosphate lyase

Indole-3GP:

indole 3-glycerol phosphate

IPP:

isopentenyl diphosphate

JMT:

jasmonic acid carboxyl methyl transferase

LIS:

(S)-linalool synthase

LOX:

lipoxygenase

LTP:

lipid transfer proteins

MEP:

methyl-erythritol-phosphate

MVA:

mevalonic acid

PAAS:

phenylacetaldehyde synthase

PAL:

L-phenylalanine ammonia-lyase

Pap1:

production of anthocyanin pigment 1

PEP:

phosphoenolpyruvate

Phe:

L-phenylalanine

RhAAT:

rose alcohol acyltransferase

SAAT:

strawberry alcohol acyltransferase

TPS:

terpene synthase

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Acknowledgements

Work in ND’s lab is supported by the U.S. National Science Foundation (grant numbers MCB-0615700 and MCB-0331333), the U.S. Department of Agriculture (grant numbers 2003–35318–13619 and 2005–35318–16207) and the Fred Gloeckner Foundation, Inc. Work in FNZ’s lab is supported by the College of Agricultural and Environmental Sciences at UC Davis and the California Melon Research Board.

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  1. Department of Plant Sciences, University of California, Davis, CA, 95616, USA

    Florence Negre-Zakharov

  2. Department of Horticulture and Landscape Architecture, Purdue University, West Lafayette, IN, 47907, USA

    Michael C. Long & Natalia Dudareva

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  1. Florence Negre-Zakharov
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Correspondence to Natalia Dudareva .

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    Negre-Zakharov, F., Long, M.C., Dudareva, N. (2009). Floral Scents and Fruit Aromas Inspired by Nature. In: Osbourn, A., Lanzotti, V. (eds) Plant-derived Natural Products. Springer, New York, NY. https://doi.org/10.1007/978-0-387-85498-4_19

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