Floral Scents and Fruit Aromas Inspired by Nature
Floral Scents and Fruit Aromas Inspired by Nature
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DOI：
10.1007/978-0-387-85498-4_19
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发表时间：
2009-01-01
期刊：
影响因子：
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通讯作者：
Dudareva, Natalia
中科院分区：
文献类型：
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作者：
Negre-Zakharov, Florence;Long, Michael C.;Dudareva, Natalia
植物利用花和果实的挥发物作为化学线索，通过吸引传粉者和种子传播者与环境相互作用，从而确保植物的繁殖成功。这些挥发物还具有重要的经济价值，因为它们直接影响作物的质量，间接影响作物的产量。花的香味和水果的香气是由数十种甚至数百种挥发性化合物的复杂混合物组成的，其中许多化合物既存在于花中，也存在于水果中。花果挥发物产生于不同的生化途径，根据其代谢来源可分为萜类、苯丙类、脂肪酸衍生物和氨基酸衍生物四大类。最近发现的负责挥发性化合物形成的基因和酶，促进了对花和果实挥发物生物合成调控的研究。我们对植物挥发网络的不断了解，以及对芳香修饰的开创性尝试，为未来的花香和果实香气代谢工程提供了一个平台，以供植物改良和人类享用。
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.