Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester.
Koeduka T, Fridman E, Gang DR, Vassão DG, Jackson BL, Kish CM, Orlova I, Spassova SM, Lewis NG, Noel JP, et al. Proc Natl Acad Sci U S A. 2006 Jun 27; 103(26):10128-33. Epub 2006 Jun 16.