The team found Piper fruit scent bouquets were complex and diverse. The authors identified and quantified 249 VOCs [volatile organic compounds] in ripe fruit scents across 22 Piper species. Some compounds were found in the fruit scent of most species—like alpha-caryophyllene, which has a spicy scent like cinnamon or cloves. Others, like 2-heptanol, were only found in a few Piper species.
The diet experiments showed that, while the three Carollia fruit bat species varied in their reliance on Piper as a food source, all consumed a lot of a few Piper species, and a little of many others.