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The aromas of fruits, flowers, herbs, and spices perceptably change following picking of the plant part be- cause 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 quant- itative 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.

The chemistry of flowers, fruits and spices: live vs. dead - a new dimension in fragrance research