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example, in ‘Palmer’ and ‘Keitt’ mangoes, terpenes were present in higher concentrations in firm-ripe fruit compared with soft-ripe fruit, which in turn had higher contents of esters and alcohols, mainly ethanol ( Beaulieu and Lea, 2003 ). Consumer buying

into the scent of carnations J. Essential Oil Res. 11 355 359 Degenhardt, J. Köllner, T.G. Gershenzon, J. 2009 Monoterpene and sesquiterpene synthases and the origin of terpene skeletal diversity in plants Phytochemistry 70 1621 1637 Dobson, H

from the crowns of Salvia spp. As a result of the presence of volatile compounds released by these shrubs, the germination of other herbaceous species is inhibited. Volatiles found in Salvia spp. included the terpenes camphor, α-pinene, β

volatiles such as terpenes ( Wu and Baldwin, 2009 ). Terpenes are important in the mediation of the plant–herbivory interaction ( Gershenzon and Dudareva, 2007 ). Shi et al. (2016) observed that exogenous applications of SA favored the release of volatile

analytical techniques are available to characterize odor profiles. Steam distillation has proven to be sufficient in obtaining samples from various soilless growing media that contain a range of plant-based constituents such as terpenes and phenolics as well

analysis included seven higher alcohols, fifteen volatile benzene derivatives, seven aldehydes, four ketones, one terpene, ten esters, and azulene. In 2018, the content of various volatile components was significantly influenced by KPF treatment, but less

synthases and the origin of terpene skeletal diversity in plants Phytochemistry 70 1621 1637 Deng, W. Wang, Y. Liu, Z. Cheng, H. Xue, Y. 2014 HemI: A toolkit for illustrating heatmaps PLoS One 9 e111988 Dudareva, N. Martin, D. Kish, C.M. Kolosova, N

contribute to aroma ( Dirinck et al., 1981 ; Larsen and Poll, 1992 ; Pérez et al., 1992 ; Ulrich et al., 1997 ). Recently, Ulrich et al. (2007) showed that the intense aroma of wild species was associated with their high ester and terpene contents

://www.rirdc.gov.au/reports/index.htm >. Carvalho, C.C.C.R. de Da Fonseca, M.M.R. 2006 Carvone: Why and how should one bother to produce this terpene? Food Chem. 95 413 422 Chalchat, J.C. Garry, R.P. Michet, A. 1997 Variation of the

Ocimum spp. are also edible and available in the horticultural trade as ornamentals, which have a wide range of aromas and flavors ( Simon et al., 1999 ; Vieira and Simon, 2006 ). Basils accumulate a wide variety of terpenes and phenylpropanoids