Latest News
Web Date: April 17, 2008

Evolution Of Rose Aroma Explained

Mutation produces enzyme that makes scent production efficient
Department: Science & Technology

Take one sniff of a Chinese rose or a tea rose and you might think of black tea. Researchers in France now report that this signature scent evolved naturally as a result of a mutation that enables the production of two slightly different versions of an enzyme involved in aroma formation.

The French work is "very innovative," says Efraim Lewinsohn, who investigates aroma generation in roses and other plants at Israel's . . .

To view the rest of this content, please log in with your ACS ID.

Chemical & Engineering News
ISSN 0009-2347
Copyright © American Chemical Society