Figure 2.

Terpenoid Production in Wild and Cultivated Strawberry Species.

(A) Terpenoids detected by headspace analysis of ripe fruits. GC-MS chromatograms (selected mass-to-charge ratio 93) after headspace Tenax trapping (see Methods) showing the different terpenes emitted by cultivated (top) and wild (bottom) ripe strawberry fruit. A trace of the monoterpene alcohol myrtenol was also detected in wild strawberry (data not shown).

(B) Reactions catalyzed by terpene synthases (TPS) for the formation of the monoterpene alcohol linalool and the sesquiterpene alcohol nerolidol.

(C) Reactions catalyzed by a terpene synthase (TPS) enzyme for the formation of the monoterpene α-pinene, a cytochrome P450 enzyme catalyzing a subsequent hydroxylation step at C10 forming myrtenol and an alcohol acyltransferase (AAT) forming myrtenyl acetate.