Floral scent, or flower scent, is composed of all the volatile organic compounds (VOCs), or aroma compounds, emitted by floral tissue (e.g. flower petals). Other names for floral scent include, aroma, fragrance, floral odour or perfume. Flower scent of most flowering plant species encompasses a diversity of VOCs, sometimes up to several hundred different compounds.[1][2] The primary functions of floral scent are to deter herbivores and especially folivorous insects (see Plant defense against herbivory), and to attract pollinators. Floral scent is one of the most important communication channels mediating plant-pollinator interactions, along with visual cues (flower color, shape, etc.).[3]
- ^ Knudsen, Jette T.; Eriksson, Roger; Gershenzon, Jonathan; Ståhl, Bertil (March 2006). "Diversity and Distribution of Floral Scent". The Botanical Review. 72 (1): 1–120. doi:10.1663/0006-8101(2006)72[1:DADOFS]2.0.CO;2. S2CID 24559115.
- ^ Piechulla, B.; Effmert, U. (2010). "Biosynthesis and Regulation of Flower Scent". Plant Developmental Biology - Biotechnological Perspectives. Springer Berlin Heidelberg. pp. 189–205. doi:10.1007/978-3-642-04670-4_10. ISBN 9783642046698.
- ^ Raguso, Robert A. (December 2008). "Wake Up and Smell the Roses: The Ecology and Evolution of Floral Scent". Annual Review of Ecology, Evolution, and Systematics. 39 (1): 549–569. doi:10.1146/annurev.ecolsys.38.091206.095601.
- ^ El-Sayed, A. M.; Mitchell, V. J.; McLaren, G. F.; Manning, L. M.; Bunn, B.; Suckling, D. M. (15 May 2009). "Attraction of New Zealand Flower Thrips, Thrips obscuratus, to cis-Jasmone, a Volatile Identified from Japanese Honeysuckle Flowers". Journal of Chemical Ecology. 35 (6): 656–663. doi:10.1007/s10886-009-9619-3. PMID 19444522. S2CID 9504546.