College of Landscape Architecture, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China.
Institute of Grassland, Flowers and Ecology, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, China; Beijing Engineering Research Center of Functional Floriculture, Beijing, 100097, China.
Plant Physiol Biochem. 2022 Aug 15;185:368-377. doi: 10.1016/j.plaphy.2022.06.007. Epub 2022 Jun 15.
Scented rose (Rosa hybrida) varieties are valued as ornamentals, but they also contain volatile organic compounds (VOCs) that produce pleasant aromas. In plants, aromas are produced via metabolism during growth, and each aroma compound has a unique function. In this study, the floral aroma compounds of diverse scented rose varieties were analyzed and classified. The VOCs of different rose varieties were qualitatively and quantitatively analyzed via headspace solid-phase microextraction combined with gas chromatography and mass spectrometry. The test materials were the mature flowers of 55 scented rose varieties that were cultivated under identical conditions. Seventeen important aroma compounds were selected and an analytical hierarchy process (AHP)-based method was developed to identify the most suitable essential oil resources, aromatherapy resources, and healthcare resources. A floral fragrance evaluation model was established for the comprehensive evaluation of the scented rose varieties. The 55 varieties were classified into three grades according to their suitability for each use. 'Soeur Emmanuelle', 'Wollerton Old Hall', 'Accademia', and 'Tianmidemeng' were revealed to be suitable essential oil, aromatherapy, and healthcare resources. On the basis of their aroma compound types, the fifty-five rose varieties were divided into eight groups. The results of this study provide the theoretical basis for the classification of rose flower aromas as well as the rational use of diverse rose varieties to further develop the rose industry.
有香味的玫瑰（Rosa hybrida）品种因其观赏性而备受重视，但它们也含有挥发性有机化合物（VOCs），能产生宜人的香气。在植物中，香气是在生长过程中通过新陈代谢产生的，每种香气化合物都有其独特的功能。本研究对不同有香味的玫瑰品种的花香化合物进行了分析和分类。通过顶空固相微萃取结合气相色谱和质谱对不同玫瑰品种的 VOCs 进行定性和定量分析。测试材料是在相同条件下种植的 55 个有香味的玫瑰品种的成熟花朵。选择了 17 种重要的香气化合物，并开发了基于层次分析法（AHP）的方法来确定最适合的精油资源、芳香疗法资源和保健资源。建立了花香评价模型，对有香味的玫瑰品种进行综合评价。根据每种用途的适宜性，将 55 个品种分为三个等级。“Soeur Emmanuelle”、“Wollerton Old Hall”、“Accademia”和“Tianmidemeng”被认为是适合精油、芳香疗法和保健的资源。根据香气化合物的类型，将 55 个玫瑰品种分为八组。本研究结果为玫瑰花香的分类以及合理利用不同玫瑰品种进一步发展玫瑰产业提供了理论依据。
