Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol

2-Phenylacetaldehyde and 2-phenylethanol are important contributors to tomato flavor and flower fragrance, particularly roses. Two tomato aldehyde reductases convert 2-phenylacetaldehyde to 2-phenylethanol in vitro. Wild type petunia plants have high levels of 2-phenylacetaldehyde and low levels of 2-phenylethanol. Transgenic petunia plants overexpressing one of these 2-phenylacetaldehyde reductases have high levels of phenylethanol and lower levels of 2-phenylacetaldehyde than wild type. This is an important step in determining the plant biochemical pathway to 2-phenylethanol.