Phenolic compounds are ubiquitous in the plant kingdom. A main pathway for the formation of these compounds starts with the aromatic amino acidsl‐phenylalanine and – to a lesser extent –l‐tyrosine. In the general phenylpropanoid pathway, these are transformed to coenzyme A‐activated 4‐coumaric acid by phenylalanine ammonia‐lyase, cinnamic acid 4‐hydroxylase and 4‐coumarate CoA‐ligase. 4‐Coumaroyl‐CoA gives rise to a large number of different natural products, e.g. flavonoids, lignans, coumarins, tannins, hydroxycinnamic acid esters and amides as well as lignin monomers. This review gives an insight into recent findings concerning the general phenylpropanoid pathway as well as the biosyntheses of hydroxycinnamoyl conjugates, phenolic aroma and fragrance compounds, lignans, coumarins and gallo‐/ellagitannins.