Inflorescence scent, color, and nectar properties of “butterfly bush” (Buddleja davidii) in its native range

In this study, flower color, nectar properties, and inflorescence scent composition of eight natural and one introduced Buddleja davidii populations were investigated. Flower color of B. davidii was determined using the Royal Horticultural Society Color Chart and ranged from purple to white. Volume of nectar produced by a single flower ranged from 0.36 μl to 0.64 μl and total sugar concentration produced by inflorescence ranged from 17.0% to 33.5% in all populations. Floral nectar volume and sugar concentration were not significantly different between two flower color morphs in the B. davidii populations. Floral scents of B. davidii were collected using dynamic headspace adsorption and identified with coupled gas chromatography and mass spectrometry. In total, 33 compounds were identified from the inflorescences of B. davidii. The identified scents were divided into five chemical classes based on their biosynthetic origin: irregular terpenes, monoterpenoids, sesquiterpenoids, fatty acid derivatives, and benzenoids. The scent profiles in all populations were dominated by few components, such as: 4-oxoisophorone, E,E-α-farnesene, and 1-octen-3-ol. Given that inflorescence scents from natural and introduced individuals coming from the same population have discrepant chemical composition, we infer that phenotype plasticity may mediate floral scent composition. Based on the comparison of present and other data available on floral scent in B. davidii, we conclude that inflorescence scent may serve as a specific signal helping to attract pollinating butterflies to locate flowers as nectar sources, and may have evolved in conjunction with the sensory capabilities of butterflies and moths as a specific group of pollinators.