Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They
are used in defense mechanisms, along with mechanisms to attract pollinators and seed …

The grape is one of the oldest and most important horticultural crops. Grape and wine aroma
has long been of cultural and scientific interest. The diverse compound classes comprising …

Glycosylation is a chemical transformation that is centrally important in all glycoscience and
related technologies. Catalysts offering good control over reactivity and selectivity in …

The terpenoids are a major class of natural products with a range of functions in plants. In
the grape, monoterpenes, sesquiterpenes and C13‐norisoprenoids are present either in a …

Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in
which glycosidically bound form can be converted into free form during storage and …

Plants emit an overabundance of volatile compounds, which serve their producers both as
appreciated attractants to lure beneficial animals and repellent toxins to deter pests in a …

Covering: up to 2021 Terpenoids are physiologically active substances that are of great
importance to humans. Their physicochemical properties are modified by glycosylation, in …

Plant volatile organic compounds, which are generated in a tissue-specific manner, play
important ecological roles in the interactions between plants and their environments …

Fruit peel is an agricultural by-product and potential source to extract natural aroma
compounds with low cost. In the past few decades, the extraction of plant aroma volatiles …

Glycosyltransferases catalyze the regioselective glycosylation of polyphenolic compounds,
increasing their solubility without altering their antioxidant properties. Leloir-type …