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Floral scent evaluation of three cut flowers through sensorial and gas chromatography analysis

dc.contributor.authorAros D.
dc.contributor.authorGarrido N.
dc.contributor.authorRivas C.
dc.contributor.authorMedel M.
dc.contributor.authorMüller C.
dc.contributor.authorRogers H.
dc.contributor.authorÚbeda C.
dc.date.accessioned2020-09-02T22:12:29Z
dc.date.available2020-09-02T22:12:29Z
dc.date.issued2020
dc.identifier10.3390/agronomy10010131
dc.identifier.citation10, 1, -
dc.identifier.issn20734395
dc.identifier.urihttps://hdl.handle.net/20.500.12728/3625
dc.descriptionThe main function of floral scent is to attract and guide pollinators, but it is also an important character in the ornamental plant industry. Several studies have considered the chemical evaluation of floral scent during vase life, but only a few have considered sensorial analysis of this character, which is a very important quality trait for the marketing of ornamental plants. This study focused on assessing the floral scent of three fragrant cut flowers of high economic importance: Lilium, chrysanthemum, and freesia. Eighty individuals were included in a sensorial analysis where the attributes of floral scent liking and intensity were evaluated. The composition of the floral scent was analyzed through the collection of headspace followed by gas chromatography-mass spectrometry (GC-MS). The floral scents of oriental lily and freesia were perceived as more intense, compared to chrysanthemum. Atotal of 28 volatile compounds were detected and the monoterpenes β-pinene (40.7 ± 1.8 μg±L-1), β-cis-ocimene (5552 ± 990 μg±L-1), and linalool (11,800 ± 220 μg±L-1) were the major volatile organic compounds (VOCs) present in chrysanthemum, lilium, and freesia, respectively. The results presented in this study confirm that the concentration and abundance of volatile compounds is not directly related to the human perception of floral scent. © 2020 by the authors.
dc.language.isoen
dc.publisherMDPI AG
dc.subjectCut flowers
dc.subjectFloral scent
dc.subjectGC-MS
dc.subjectMonoterpenes
dc.subjectSensorial analysis
dc.subjectVase life
dc.titleFloral scent evaluation of three cut flowers through sensorial and gas chromatography analysis
dc.typeArticle


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