Many carotenoids and their metabolites, the apocarotenoids, contribute to flavor and aroma of foods. They also contribute to the scent of many ornamentals such as rose and petunia. The carotenoid cleavage dioxygenases (CCDs) have major roles in generating many of the important and valuable apocarotenoids. Complementing our Arabidopsis work, we have used tomato as a model for flavor and petunia as a model for scent.