Identification of floral fragrances in tree peony cultivars by gas chromatography–mass spectrometry

Volatile organic components in petals of thirty tree peony cultivars were analyzed using a headspace solid-phase microextraction technique (HS-SPME) coupled with GC–MS. 146 volatile organic components were detected, in which 81 of them were scent components. The major scent components were terpenes, alcohols, arenes and alkanes. According to major fragrances and the results of sensory evaluation, thirty cultivars were classified into five fragrance patterns: a woody scent, a rose scent, a lily of the valley scent, a phenolic scent and an unidentified scent, in which cis-ocimene, d-citronellol, linalool, 1,3,5-trimethoxybenzene (TMB) and pentadecane were their major floral fragrances, respectively. Seven cultivars were evaluated for their potential in the development and utilization of tree peony flowers: ‘Tian Xiang’, ‘Lan Bao Shi’, ‘Dian Jiang Feng Dan’, ‘Bai He Zhan Chi’, ‘Chun Xue’, ‘Hu Die Bao Chun’ and ‘High Noon’. In particular, ‘High Noon’ has significant high fragrance content for breeding fragrant peonies.

► Thirty tree peony cultivars were grouped into five scent patterns for the first time.
► We found out seven potential cultivars in the application of flavors and fragrances.
► ‘High Noon’ has a significant value for breeding fragrant peonies.
► The cultivars with a rose scent could be developed into scented tea.