The interactions of plants with environment and insects are bi-directional and dynamic.
Consequently, a myriad of mechanisms has evolved to engage organisms in different types …

Fruit flavor and nutritional characteristics are key quality traits and ones of the main factors
influencing consumer preference. Central carbon metabolism, also known as primary …

The aim of this research work is to analyze the chemistry and diversity of forest VOCs
(volatile organic compounds) and to outline their evidence-based effects on health. This …

Natural products, including essential oils and their components, have been used for their
bioactivities. Linalool (2, 6-dimethyl-2, 7-octadien-6-ol) is an aromatic monoterpene alcohol …

Ever since the first plant secondary metabolites (PSMs) were isolated and identified,
questions about their ecological functions and diversity have been raised. Recent advances …

Plants synthesize an amazing diversity of volatile organic compounds (VOC s) that facilitate
interactions with their environment, from attracting pollinators and seed dispersers to …

Nerolidol (3, 7, 11-trimethyl-1, 6, 10-dodecatrien-3-ol) is a naturally occurring sesquiterpene
alcohol that is present in various plants with a floral odor. It is synthesized as an intermediate …

Fruits produce a range of volatile compounds that make up their characteristic aromas and
contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols …

Plants emit a large variety of volatile organic compounds during infection by pathogenic
microbes, including terpenes, aromatics, nitrogen‐containing compounds, and fatty acid …

Plant volatiles comprise thousands of molecules from multiple metabolic pathways,
distinguished by sufficient vapor pressure to evaporate into the headspace under normal …