How two inactive plant proteins team up to make the scent of almonds
Our latest paper on benzaldehyde synthase structure and mechanism is out. We reveal how petunia benzaldehyde synthase assembles two individually inactive protein subunits into a four-part enzyme that produces benzaldehyde—the source of the flower’s almond-like scent. This was a wonderful collaboration with Natalia Dudareva and the Purdue University team. Special congratulations to first author Jason Matos, whose leadership and persistence drove this work forward. Here’s the news release.
