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Orchids are one of the most significant plants that have ecologically adapted to every habitat on earth. Orchids show a high level of variation in their floral morphologies, which makes them popular as ornamental plants in the global market. Floral scent and color are key traits for many floricultural crops. Volatile organic compounds (VOCs) play vital roles in pollinator attraction, defense, and interaction with the environment. Recent progress in omics technology has led to the isolation of genes encoding candidate enzymes responsible for the biosynthesis and regulatory circuits of plant VOCs. Uncovering the biosynthetic pathways and regulatory mechanisms underlying the production of floral scents is necessary not only for a better understanding of the function of relevant genes but also for the generation of new cultivars with desirable traits through molecular breeding approaches. However, little is known about the pathways responsible for floral scents in orchids because of their long life cycle as well as the complex and large genome; only partial terpenoid pathways have been reported in orchids. Here, we review the biosynthesis and regulation of floral volatile compounds in orchids. In particular, we focused on the genes responsible for volatile compounds in various tissues and developmental stages in orchids. We also described the emission of orchid floral volatiles and their function in pollination ecology. Taken together, this review will provide a broad scope for the study of orchid floral scents.
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http://dx.doi.org/10.3390/ijms21031160 | DOI Listing |
J Food Sci
September 2025
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei, China.
Liqueur koji-fermented foxtail millet beverages offer distinctive flavors and health benefits, but the interrelationships among flavor compounds, sensory properties, and antioxidant activity remain unelucidated. This study systematically mapped dynamic changes across a standardized 72 h fermentation using chromatographic, electronic sensory approaches, and antioxidant assays. Key results revealed glucose, lactic acid, and succinic acid as primary taste-active indicators through HPLC.
View Article and Find Full Text PDFFood Microbiol
January 2026
Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, 28 Ag. Spyridonos St., Egaleo, 12243, Greece. Electronic address:
Zygosaccharomyces bailii is a non-conventional wine yeast, traditionally recognized for its spoilage potential in food and beverages. However, strain-level variability within this species presents an opportunity to identify efficient, non-spoilage strains with promising applications as wine starter cultures. The aim of this study was to investigate the interaction between indigenous strains of Saccharomyces cerevisiae and Z.
View Article and Find Full Text PDFPlants (Basel)
August 2025
Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET-UNC), Universidad Nacional de Córdoba (UNC), Córdoba 5000, Córdoba, Argentina.
Kiwifruit () is a globally important crop presenting challenges for ensuring cross-pollination. This study aimed to (1) record the entomological fauna visiting flowers; (2) evaluate the visitation frequency of pollinators; and (3) test the use of lavender extract to enhance cross-pollination by honeybees and assess the impacts on fruit quality. Nine species of floral visitors were recorded as pollinators, although the most frequent were the exotic honeybee () and the native bees and .
View Article and Find Full Text PDFFront Plant Sci
August 2025
Department of Environment and Biodiversity, Paris Lodron University of Salzburg, Salzburg, Austria.
The vast majority of flowering plants depend on animal pollinators for sexual reproduction. These plants usually provide a reward, such as nectar and/or pollen, to their pollinators, and floral scent is often key to attract them. Some plants, however, do not provide any such reward, though they advertise one.
View Article and Find Full Text PDFFood Chem
August 2025
Tea Research Institute, Zhejiang University, Hangzhou 310058, China. Electronic address:
Consumer preferences for rich flavor drive rapid growth in the new-style tea beverage market ($4.74 billion by 2030). Coffee-tea, a newly emerging product that integrates both coffee and tea flavor by blending process.
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