Volatile ester formation in roses. Identification of an acetyl-coenzyme A. Geraniol/Citronellol acetyltransferase in developing rose petals.

@article{Shalit2003VolatileEF,
  title={Volatile ester formation in roses. Identification of an acetyl-coenzyme A. Geraniol/Citronellol acetyltransferase in developing rose petals.},
  author={Moshe Shalit and Inna Guterman and Hanne Volpin and Einat Bar and Tal Tamari and Naama Menda and Zach Adam and Dani Zamir and Alexander Vainstein and David I Weiss and Eran Pichersky and Efraim Lewinsohn},
  journal={Plant physiology},
  year={2003},
  volume={131 4},
  pages={1868-76}
}
The aroma of roses (Rosa hybrida) is due to more than 400 volatile compounds including terpenes, esters, and phenolic derivatives. 2-Phenylethyl acetate, cis-3-hexenyl acetate, geranyl acetate, and citronellyl acetate were identified as the main volatile esters emitted by the flowers of the scented rose var. "Fragrant Cloud." Cell-free extracts of petals acetylated several alcohols, utilizing acetyl-coenzyme A, to produce the corresponding acetate esters. Screening for genes similar to known… CONTINUE READING