Fruit flavors and aromas are created by a complex mixture of metabolites. Aharoni et al. (pages 3110–3131) report on molecular mechanisms that may contribute to the evolution of diversity in strawberry (Fragaria spp) flavor components. Whereas the terpenoid profile of cultivated strawberry is dominated by the monoterpene linalool and the sesquiterpene nerolidol, fruit of wild strawberry species emits mainly olefinic monoterpenes and myrtenyl acetate. cDNA microarray analysis and biochemical assays of selected enzymes identified several genes associated with these differences in flavor profiles between wild and cultivated strawberry species. The findings reveal molecular changes that have occurred under evolutionary and possibly breeding pressure. The cover shows a chromolithograph by A.J. Wendel of strawberry (F. ananassa) cultivars Margue4 rite (Lebreton) and La Constante (De Jonghe); color plate lithograph by G. Severyns (Belgium, 1879). From ''Nederlandsche flora en pomona-tweede deel'' by K.J.W. Ottolander, A. Koster, and C. de Vos, Pomological Society at Boskoop, The Netherlands. Published by J.B. Wolters at Groningen between 1875 and 1879 (available at www.meemelink.com).