Biochemical and Molecular Genetic Aspects of Floral Scents

Abstract

The chemical composition of floral scents has been extensively investigated for hundreds of years because of the commercial value of floral volatiles in perfumery. More recently, several ecological studies have examined the roles of floral scent in the biology of the plant. However, in contrast to the chemical emphasis of the perfumers and the organismal emphasis of the ecologists, until recently, there have been few studies concerning the biochemical synthesis of floral scent compounds and the enzymes and genes that control these processes. In fact, our recent investigation into the biogenesis of floral scent production in Clarkia breweri, an annual plant native to California that served as our model organism, and our even more recent work on the scent of the cultivated snapdragon (Antirrhinum majus) represent the only examples to date (to our knowledge) in which isolation of enzymes and genes involved in the de novo synthesis of scent compounds in the flower have been reported. In this Update we review the research leading to our work, report our findings, and discuss implications for future directions of the field.

Role of internal atmosphere on fruit ripening and storability—a review

“…Little is known about metabolite trafficking between various subcellular compartments, the mechanism of the release process and how these processes contribute to the regulation of volatile emission (Dudareva et al 2004). Usually, emission of a particular volatile compound into the atmosphere depends on the rate of its biosynthesis and the rate of its release (Dudareva and Pichersky 2000). Formation of volatile compounds is regulated at spatial (Pare and Tumlinson 1997) and developmental levels (Bouwmeester et al 1998;Dudareva and Pichersky 2000).…”

“…Usually, emission of a particular volatile compound into the atmosphere depends on the rate of its biosynthesis and the rate of its release (Dudareva and Pichersky 2000). Formation of volatile compounds is regulated at spatial (Pare and Tumlinson 1997) and developmental levels (Bouwmeester et al 1998;Dudareva and Pichersky 2000). Further, environmental factors such as; light, temperature and moisture status can greatly influence the emission of volatiles (monoterpenes) from the leaves of plant (Staudt and Bertin 1998;Gershenzon et al 2000).…”

Biosynthesis of plant‐derived flavor compounds

“…Methyl salicylate and methyl benzoate are common components of floral scent and are believed to be important attractants of insect pollinators (Dobson, 1994;Dudareva and Pichersky, 2000;Dudareva et al, 1998. Enzymes that catalyze the formation of methyl salicylate and methyl benzoate from salicylic acid (SA) and benzoic acid (BA), respectively, have been characterized from flowers of Clarkia breweri, snapdragon (Antirrhinum majus), petunia (Petunia hybrida), Arabidopsis thaliana and Stephanotis floribunda Murfitt et al, 2000;Negre et al, 2002;Pott et al, 2002;Ross et al, 1999).…”

Volatile terpenoids: multiple functions, biosynthesis, modulation and manipulation by genetic engineering

“…Floral scent is an important source of communication between pollinators and flowering plants for their evolution, particularly during long range communication (Dudareva and Pichersky 2000;Farré-Armengol et al 2013). It has been proven that the information sent by the floral volatiles depends on eliciting a distinct behavioral response and the context and composition of their emission toward the respective pollinators.…”