Thank you both for being so tolerant and gracious!
Limiting our conversation to the “Carotene” colorants for now
Carotenes can be colorless to the human eye but express as a large range of yellow colorants as well
Scientific community accepts that roses produce these substances “Carotenes” because they serve useful functions for the plant as “anti-oxidants” that reduce tissue destruction while the plants are “executing their life cycle functions”
Enzymes within the flowering “organ” of the plant (the blossom) do what all enzymes in plants do-act as “catalysts” “speed-up” some kind of chemical reaction within the tissues of the plant. These reactions are what we call “growth” “life cycle functions”
Enzymes are very large proteins. They take a lot of plant energy to make (?)
Enzymes are heritable. The “code” for an enzyme is inherited from each parent. In humans inheriting two defective codes for an enzyme will result in a genetic disorder.
It is a Multi-step procedure to break down the 40 carbon chain Carotene(?s) that exist within (some) roses. An enzyme must be inherited that will break this chain up into (2) 13 carbon chains and (1) 14 carbon chain. This is NOT enough to create sweet wafting fragrances.
IF the Rose has inherited a second Enzyme code that can break down fragments of the previous enzyme reaction THEN it will possess the sweet WAFTING fragrance. The fragments of the first enzyme reaction AFTER secondary enzyme reaction are known as ROSE KETONES-which are “Solvent like” and explain their ability to disperse so readily into the air.
From the Carotenes Vitamin A Retinol can be extracted- the skin healing/beautifying properties of Rose blossoms are probably related to this phenomenon. The Carotene carbon chains need only be split precisely in half to produce Retinol. The human skin tissue cannot take raw Rose Caotenes and precisely synthesize Retinol from it…or can it?
The information “code” for enzymes is transmitted by genes from each parent. An allele is a specific type of gene that “codes” for a trait. Is there any knowledge that indicates how many ALLELES exist that code for this “secondary enzyme reaction that produces Rose Ketones”
Does the deep dive scientific literature indicate this trait of secondary enzyme reaction as DOMINANT or RECESSIVE?
Foetida and Hugonis are two species with yellow coloration and likely high in Carotenes. Foetida has a strong “fragrance” and a deeper saturated blossom color. Hugonis is described as mild and has a much paler lemon color blossom . Foetida MAY possess the “wafting secondary enzyme reaction allele” as part of it’s unpleasant fragrance reputation. Hugonis probably does not possess this allele and besides it’s pale lemon color MIGHT indicate that it does not possess the rich carotene saturation that would result in “wafting” aroma. How problematic is this statement for you?
Thank you so so much for helping me come to an understanding! I will digest all of this in segments in time.