The chemistry of flowers, fruits and spices: live vs. dead a new dimension in fragrance research Braja D. Mookherjee, Robert W. Trenkle, and Richard A. Wilson
International Flavors and Fragrances, Inc., 1515 Highway 36, Union Beach, New Jersey, USA 07735
Abstract - The aromas of fruits, flowers, herbs, and spices perceptably change following picking of the plant part because the plant part is then, in effect, biologically dead. By collection and analysis of the headspace volatiles over various living and picked flowers, fruits, herbs, and spices the differences in the aroma profiles are traceable to quantitative differences in key volatile components. In addition, the same analytical technique permits the comparison of day vs. night volatile profiles for selected flowers and of various flower colors among the same family. The commercial application of this noble technology is also discussed.
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