Comprehensive Evaluation of Aroma Characteristics and Selection of Qualified Fragrant Wisteria sinensis Cultivars

doi:10.16420/j.issn.0513-353x.2025-0213

Acta Horticulturae Sinica ›› 2026, Vol. 53 ›› Issue (6): 1652-1668.doi: 10.16420/j.issn.0513-353x.2025-0213

• Genetic & Breeding · Germplasm Resources · Molecular Biology • Previous Articles Next Articles

Comprehensive Evaluation of Aroma Characteristics and Selection of Qualified Fragrant Wisteria sinensis Cultivars

LÜ Jiaxin¹^,^*, YUAN Huihong²^,^*, PENG Zesi¹, YI Qixian¹, YANG Xiting¹^,³, ZHENG Riru¹^,^**(), CHEN Shenghong²^,^**

¹ National Key Laboratory of Crop Germplasm Innovation and Utilization for Fruits and Vegetables， College of Horticulture and Forestry Sciences，Huazhong Agricultural University， Wuhan 430070， China
² Zhejiang Humanistic Landscape Co.， Ltd.， Hangzhou 310013， China
³ Zhongshan Zhongyan Cosmetics Co.， Ltd.， Guangzhou 528400， China

Received:2025-09-19 Revised:2026-03-03 Online:2026-06-26 Published:2026-06-24
Contact: ZHENG Riru, CHEN Shenghong

Abstract

Abstract:

In order to screen the potential aromatic cultivars for industrial application，the volatile components of the flowers in 20 Wisteria sinensis cultivars were detected by headspace solid phase microextraction combined with gas chromatography-mass spectrometry. The results showed that there were significant differences of volatile aroma components between different cultivars. A total of 96 volatile compounds were detected，and the fatty acids and their derivatives were proved to be the dominant aroma compounds due to their highest types and contents. The odor activity values（OAVs）and principal component analysis were integrated to reveal that 1-octen-3-one，hexanal，1-hexanol and trans-2-hexenal with high OAVs imparted the unique sweet grass note to flowers in many cultivars. In addition，D-limonene，indole，and phytol acetate were also important aroma compounds with woody and tea notes，causing different olfactory senses in different cultivars.‘Zhaohe Baiteng’‘Zhaohe Hongteng’‘Yinteng’achieved high aroma contents，while‘Shexiangteng’‘Kouhongteng’and‘Zhaohe Baiteng’were the most preferred cultivars. They had outstanding sweet，floral and tea aroma，and were considered as excellent materials for extracting aromatic compounds. The determination of aroma compounds in‘Zhaohe Baiteng’demonstrated that the full blossoming period was the ideal harvest period.

Key words: Wisteria sinensis, volatile aroma components, HS-SPME-GC-MS, sensory evaluation of aroma, industrial application

LÜ Jiaxin, YUAN Huihong, PENG Zesi, YI Qixian, YANG Xiting, ZHENG Riru, CHEN Shenghong. Comprehensive Evaluation of Aroma Characteristics and Selection of Qualified Fragrant Wisteria sinensis Cultivars[J]. Acta Horticulturae Sinica, 2026, 53(6): 1652-1668.

Figures/Tables 8

References 58

[1]	Ding Zhaoqing. 2017. Study on chemical composition analysis and antibacterial activity of Wisteria sinensis[M. D. Dissertation]. Hefei: Anhui Agricultural University. (in Chinese)
	丁兆青. 2017. 紫藤化学成分分析及抑菌活性研究[硕士论文]. 合肥: 安徽农业大学.
[2]	Dong Y M, Lei Z L, Zhang W T, Li J R, Han M X, Bai H T, Li H, Shi L. 2024. LaMYC7,a positive regulator of linalool and caryophyllene biosynthesis,confers plant resistance to Pseudomonas syringae. Horticulture Research, 11 (4):uhae044.
[3]	Embuscado M E. 2015. Spices and herbs:natural sources of antioxidants-a mini review. Journal of Functional Foods,18:811-819.
[4]	Fernandes L, Casal S, Pereira J A, Malheiro R, Rodrigues N, Saraiva J A, Ramalhosa E. 2019. Borage,calendula,cosmos,Johnny Jump up,and pansy flowers:volatiles,bioactive compounds,and sensory perception. European Food Research and Technology,245:593-606.
[5]	Geng Ruixuan, Huang Kunlun, Zhang Chengmei, Tong Tao. 2025. Anti-photoaging effect of ocimene on HaCaT keratinocytes and Hs68 fibroblasts. Food Research and Development, 46 (1):17-22. (in Chinese)
	耿睿璇, 黄昆仑, 张成梅, 仝涛. 2025. 罗勒烯对HaCaT角质形成细胞和Hs68成纤维细胞的抗光老化作用. 食品研究与开发, 46 (1):17-22.
[6]	Giannetti V, Biancolillo A, Marini F, Boccacci Mariani M, Livi G. 2024. Characterization of the aroma profile of edible flowers using HS-SPME/GC-MS and chemometrics. Food Research International,178:114001.
[7]	Han Y J, Wang H Y, Wang X D, Li K, Dong M F, Li Y, Zhu Q, Shang F D. 2019. Mechanism of floral scent production in Osmanthus fragrans and the production and regulation of its key floral constituents,β-ionone and linalool. Horticulture Research,6:106.
[8]	Hou Yixuan, Zhang Ling, Lü Mengwen, Wu Yaoxing, Wang Liangsheng, Zhang Xiuqing, Li Shanshan. 2023. Analysis of volatile components from the petal of intersectional hybrids of Paeonia. Acta Horticulturala Sinica, 50 (4):842-852. (in Chinese)
	侯异璇, 张玲, 吕梦雯, 武耀星, 王亮生, 张秀卿, 李珊珊. 2023. 芍药属组间杂种花香成分分析. 园艺学报, 50 (4):842-852.
[9]	Hu Z H, Chen M J, Zhu K J, Liu Y, Wen H, Kong J T, Chen M H, Cao L X, Ye J L, Zhang H Y, Deng X X, Chen J J, Xu J. 2024. Multiomics integrated with sensory evaluations to identify characteristic aromas and key genes in a novel brown navel orange(Citrus sinensis). Food Chemistry,444:138613.
[10]	Jennifer L T, Kataren J J, Graeme L, Lestie G R. 2007. Bi-parental cytoplasmic DNA inheritance in Wisteria(Fabaceae):evidence from a natural experiment. Plant and Cell Physiology, 48 (4):662-665.
[11]	Jiang Y F, Chen X L, Lin H, Wang F, Chen F. 2011. Floral scent in wisteria:chemical composition,emission pattern and regulation. Journal of the American Society for Horticultural Science, 136 (5):307-314.
[12]	Leo van Hemert. 2018. Compilation of compound olfactory thresholds. Beijing:Science Press:1-659. (in Chinese)
	里奥 · 范海默特. 2018. 化合物嗅觉阈值汇编. 北京:科学出版社:1-659.
[13]	Li Chonglong, Zhan Murong, Gao Hua, Liu Zheng, Gou Hongqian, Yang Qianqian, Ma He, Chen Yijie, Luo Ting, Jiang Zhibo, Nan Zedong. 2022. Research progress on chemical constituents and pharmacological activities of Wisteria sinensis. Science Technology and Engineering, 22 (21):9005-9016. (in Chinese)
	李舂龙, 詹慕蓉, 高华, 刘正, 苟洪倩, 阳倩倩, 马赫, 陈钇洁, 罗婷, 江志波, 南泽东. 2022. 紫藤化学成分和药理活性研究进展. 科学技术与工程, 22 (21):9005-9016.
[14]	Li Fazeng, Zheng Yijin, Chen Hanbin. 1997. Flora of Shandong. Volume II. Qingdao:Qingdao Publishing House:455-456. (in Chinese)
	李法曾, 郑亦津, 陈汉斌. 1997. 山东植物志. 下卷. 青岛:青岛出版社:455-456.
[15]	Li H J, Li Y Q, Yan H J, Bao T T, Shan X T, Caissard J C, Zhang L S, Fang H Y, Bai X, Zhang J, Wang Z X, Wang M, Guan Q, Cai M, Ning G G, Jia X J, Boachon B, Baudino S, Gao X. 2024. The complexity of volatile terpene biosynthesis in roses:particular insights into β-citronellol production. Plant Physiology, 196 (3):1908-1922.
[16]	Li Y L, Li L, Ding W J, Li H Y, Shi T T, Yang X L, Wang L G, Yue Y Z. 2020. Genome-wide identification of Osmanthus fragrans bHLH transcription factors and their expression analysis in response to abiotic stress. Environmental and Experimental Botany,172:103990.
[17]	Li Zuguang, Li Jianliang, Cao Hui, Zhang Xiaosha, Shen Delong. 2009. Head aroma components of wisteria flowers at different flowering stages. Journal of Zhejiang Forestry University, 26 (3):308-313. (in Chinese)
	李祖光, 李建亮, 曹慧, 张小莎, 沈德隆. 2009. 紫藤鲜花在不同开花期的头香成分. 浙江林学院学报, 26 (3):308-313.
[18]	Li Zuguang, Wei Yafang, Rui Chang, Gao Yunfang. 2005. Studies on the aroma chemical constituents of flowers of Wisteria sinensis. Perfume,Flavor and Cosmetics,( 2):1-3. (in Chinese)
	李祖光, 卫雅芳, 芮昶, 高云芳. 2005. 紫藤鲜花香气化学成分的研究. 香料香精化妆品,(2):1-3.
[19]	Liu Xialei, Zhang Lili, Liang Li, Xu Jialiang, Zhang Yuyu. 2025. Functional research progress of natural edible spices and their active ingredients. Food Science, 46 (10):299-314. (in Chinese)
	刘夏磊, 张莉莉, 梁莉, 徐嘉良, 张玉玉. 2025. 天然食用香料及其活性成分的功能研究进展. 食品科学, 46 (10):299-314.
[20]	Liu Xiaofei, Sun Yingbo, Huang Lili, Zhu Genfa, Yu Bo. 2021. Analysis of the difference of volatile components in three cultivars of Hippeastrum by headspace solid phase microextraction and gas chromatography-mass spectrometry//Research progress of Chinese bulb perennial flowers 2021. Chinese Society of Flower Bulbs and Herbaceous Perennials:21-22. (in Chinese)
	刘小飞, 孙映波, 黄丽丽, 朱根发, 于波. 2021. 顶空固相微萃取-气相色谱-质谱法分析3个朱顶红品种挥发性物质成分差异//中国球宿根花卉研究进展2021. 中国园艺学会球宿根花卉分会:21-22.
[21]	Lu Anxia, Zhou Xinru, Ye Yulong, Li Xiaorian, Xie Guanhua, Wang Bei, Tong Huarong. 2023. Changes of sensory characteristic and volatiles of harvested flowers of Chimonanthus praecox during spreading process. Acta Horticulturae Sinica, 47 (1):73-84. (in Chinese)
	陆安霞, 周心如, 叶玉龙, 李小恋, 谢关华, 汪蓓, 童华荣. 2023. 蜡梅花离体摊放过程中香气感官评价和挥发性物质分析. 园艺学报, 47 (1):73-84.
[22]	Meng Xin, Zhu Yan, Wang Fang, Du Qizhen, Yin Junfeng, Xu Yongquan. 2024. Effects of scenting methods on the quality of rose black tea. Chinese Journal of Food, 24 (4):266-277. (in Chinese)
	孟鑫, 朱艳, 汪芳, 杜琪珍, 尹军峰, 许勇泉. 2024. 窨制方式对玫瑰红茶品质的影响. 中国食品学报, 24 (4):266-277.
[23]	Niu Tongfei, Xue Xian, Guo Lili, Yu Min, Zhang Chenjie, Xu Xinao, Li Ruiya, Hou Xiaogai. 2023. Effects of exogenous methyl jasmonate on volatile components and content of Paeonia suffruticosa‘Luoyanghong’in greenhouse. Scientia Silvae Sinicae, 59 (5):53-60. (in Chinese)
	牛童非, 薛娴, 郭丽丽, 郁敏, 张晨洁, 徐鑫傲, 李瑞雅, 侯小改. 2023. 外源茉莉酸甲酯对温室牡丹‘洛阳红’挥发性成分及含量的影响. 林业科学, 59 (5):53-60.
[24]	Qiang Wenyan, Meng Qingran, Zhang Zhiguo, Gao Wenjie. 2023. HS-SPME-GC-MS analysis of volatile compounds in petals of different cultivars of Hemerocallis fulva. Acta Horticulturala Sinica, 50 (1):116-130. (in Chinese)
	强文彦, 孟庆然, 张志国, 高文杰. 2023. 萱草不同品种花瓣挥发性物质的HS-SPME-GC-MS分析. 园艺学报, 50 (1):116-130.
[25]	Seshadri V D, Oyouni A A A, Bawazir W M, Alsagaby S A, Alsharif K F, Albrakati A, Al-Amer O M. 2022. Zingiberene exerts chemopreventive activity against 7,12-dimethylbenz (a) anthracene-induced breast cancer in Sprague-Dawley rats. Journal of Biochemical and Molecular Toxicology, 36 (10):e23146.
[26]	Shang J Z, Feng D D, Liu H, Niu L T, Li R H, Li Y J, Chen M X, Li A, Liu Z H, He Y H, Gao X, Jian H Y, Wang C Q, Tang K X, Bao M Z, Wang J H, Yang S H, Yan H J, Ning G G. 2024. Evolution of the biosynthetic pathways of terpene scent compounds in roses. Current Biology, 34 (15):3550-3563.
[27]	Shi J A, Wu H B, Xiong M A, Chen Y C, Chen J B, Zhou B B, Wang H D, Li L L, Fu X B, Bie Z A, Huang Y. 2020. Comparative analysis of volatile compounds in thirty-nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry. Food Chemistry,316:126342.
[28]	Song C, Liu Y F, Song A P, Dong G Q, Zhao H B, Sun W, Ramakrishnan S, Wang Y, Wang S B, Li T Z, Niu Y, Jiang J F, Dong B, Xia Y, Chen S M, Hu Z G, Chen F D, Chen S L. 2018. The Chrysanthemum nankingense genome provides insights into the evolution and diversification of chrysanthemum flowers and medicinal traits. Molecular Plant, 11 (12):1482-1491.
[29]	Sun Junming, Li Xiaoyun, Zhu Ying, Lou Qian, Chen Hongwu. 2025. Analysis of floral volatile components among different bearded iris cultivars using GC-IMS. Acta Horticulturae Sinica, 52 (6):1619-1632. (in Chinese)
	孙俊明, 李晓云, 朱莹, 娄倩, 陈红武. 2025. 不同品种有髯鸢尾(Iris×barbata)花挥发性成分的GC-IMS分析. 园艺学报, 52 (6):1619-1632.
[30]	Wang Jin, Gao Li, He Hongyu, Tu Xunliang, Jiang Yu. 2025. Characteristic analysis of aroma components in interspecific hybrids of Cymbidium. Acta Horticulturae Sinica, 52 (4):897-907. (in Chinese)
	汪锦, 高丽, 贺红宇, 涂勋良, 蒋彧. 2025. 兰属种间杂种花香成分特征分析. 园艺学报, 52 (4):897-907.
[31]	Wang Mandi. 2022. Antibacterial mechanism of the maincompounds in Artemisia argyi essential oil-eucalyptol and antibacterial effect of Artemisia argyi essential oil Pickering emulsion[M. D. Dissertation]. Zhengzhou: Henan University of Technology. (in Chinese)
	王曼笛. 2022. 艾草精油主要化合物桉叶油醇的抑菌机理及艾草精油Pickering乳液抑菌作用研究[硕士论文]. 郑州: 河南工业大学.
[32]	Wang Qi, Wang Dan, Zhang Rumin, Gao Yan. 2014. Changes in the composition and content of volatile organic compounds during the flowering process of Japanese Wisteria. Journal of Zhejiang A & F University, 31 (4):647-653. (in Chinese)
	王琦, 王丹, 张汝民, 高岩. 2014. 日本紫藤开花进程中挥发性有机化合物组分与含量的变化. 浙江农林大学学报, 31 (4):647-653.
[33]	Wang Xiaozhao, Huang Mingming, Wang Yuning, Yang Wenteng, Shi Jingying. 2022. Effect of 1-octen-3-ol on soft rot of postharvest peach fruit. Journal of Microbiology, 62 (12):4878-4893. (in Chinese)
	王晓钊, 黄明明, 王玉宁, 杨文腾, 石晶盈. 2022. 1-辛烯-3-醇防治采后桃果实软腐病的作用. 微生物学报, 62 (12):4878-4893.
[34]	Wang Xince, Zhu Lili, Chen Qingmin, Yue Fengli, Fu Maorun, Han Cong, Sun Fei. 2020. Eco-physiological function of trans‐2‐hexenal and its application in preservation of fruits and vegetables. Chinese Fruit Vegetables, 40 (12):1-7. (in Chinese)
	王新策, 朱莉莉, 陈庆敏, 岳凤丽, 傅茂润, 韩聪, 孙斐. 2020. 反式-2-己烯醛的生态生理功能及其在果蔬保鲜中的应用. 中国果菜, 40 (12):1-7.
[35]	Wang Y G, Zhang C, Dong B, Fu J X, Hu S Q, Zhao H B. 2018. Carotenoid accumulation and its contribution to flower coloration of Osmanthus fragrans. Frontiers in Plant Science,9:1499.
[36]	Wang Y J, Huang L F, Deng G J, Ning J M. 2024. The shaking and standing processing improve the aroma quality of summer black tea. Food Chemistry,454:139772.
[37]	Wei L J, Wei S H, Hu D L, Li F, Liu Y Y, Liu H W, Liao W B. 2022. Comprehensive flavor analysis of volatile components during the vase period of cut lily(Lilium spp.‘Manissa’)flowers by HS-SPME/GC-MS combined with e-nose technology. Frontiers in Plant Science,13:822956.
[38]	Xu J Y, Zhang Y, Hu C B, Yu B, Wan C X, Chen B, Lu L R, Yuan L R, Wu Z H, Chen H B. 2023. The flavor substances changes in Fuliang green tea during storage monitoring by GC-MS and GC-IMS. Food Chemistry-X,21:101047.
[39]	Yang X T, Yin J M, Lu S J, Liao Y, Zheng R R, Li C H. 2024. The characterization of volatile floral scent in Phalaenopsis-type Dendrobium hybrids. Ornamental Plant Research,4:e023.
[40]	Yao Chenyang, Ge Hong, Wu Hua, Jia Ruidong, Zhao Xin, Lü Yingmin, Yang Shuhua. 2019. Analysis of volatile components in petals of different cultivars of Rosa rugosa. Acta Horticulturala Sinica, 46 (2):375-384. (in Chinese)
	姚晨阳, 葛红, 吴华, 贾瑞冬, 赵鑫, 吕英民, 杨树华. 2019. 玫瑰不同品种花瓣挥发性成分分析. 园艺学报, 46 (2):375-384.
[41]	Yin Peng. 2023. Study on the material basis of characteristic aroma of Xinyang Maojian tea[Ph. D. Dissertation]. Changsha: Hunan Agricultural University. (in Chinese)
	尹鹏. 2023. 信阳毛尖茶特征性香气的物质基础研究[博士论文]. 长沙: 湖南农业大学.
[42]	Yu Ziyi, Liu Lixin, Chen Maolin, Li Yangming, Xu Jingfei, Wu Jiaxi, Sun Ming. 2024. Active ingredient and sensory evaluation of new ground-cover chrysanthemum cultivars for tea. Journal of Anhui Agricultural University, 51 (4):588-594. (in Chinese)
	虞子仪, 刘立新, 陈茂林, 李洋名, 徐婧菲, 吴佳希, 孙明. 2024. 茶用地被菊新品种的活性成分测定与感官评价. 安徽农业大学学报, 51 (4):588-594.
[43]	Yuan Jieli, Jin Xiaoling, Zhang Zheng, Xiao Yujie, Yu Qiuxiu, Hu Xiaoxuan. 2023. Volatility components of Michelia crassipes tepals at different flowering stages. Acta Horticulturae Sinica, 50 (5):1095-1109. (in Chinese)
	袁婕俐, 金晓玲, 张峥, 肖玉洁, 余秋岫, 胡筱璇. 2023. 紫花含笑不同开花时期花被片的挥发性成分分析. 园艺学报, 50 (5):1095-1109.
[44]	Yuan Jinmei, Luo Jing, Zhu Linlin, Xi Wan, Zeng Xumei, Xiong Kangshun, Wang Caiyun, Zheng Riru. 2021. Free and glycosidic aroma components in petals of three cultivars of Osmanthus fragrans. Scientia Silvae Sinicae, 57 (8):33-42. (in Chinese)
	袁金梅, 罗靖, 朱琳琳, 席婉, 曾旭梅, 熊康舜, 王彩云, 郑日如. 2021. 3个桂花品种花瓣游离态和糖苷态香气成分. 林业科学, 57 (8):33-42.
[45]	Zeng H, Chen M, Zheng T, Tang Q, Xu H. 2023. Metabolomics analysis reveals the accumulation patterns of flavonoids and volatile compounds in Camellia oleifera petals with different color. Molecules, 28 (21):7248.
[46]	Zeng L T, Watanabe N, Yang Z Y. 2019. Understanding the biosynthesis and stress response mechanisms of aroma compounds in tea(Camellia sinensis)to safely and effectively improve tea aroma. Critical Reviews in Food Science and Nutrition, 59 (14):2321-2334.
[47]	Zhai H N, Dong W J, Tang Y M, Hu R S, Yu X X, Chen X A. 2024. Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS. LWT-Food Science and Technology,192:115717.
[48]	Zhao M, Li T, Yang F, Cui X Y, Zou T T, Song H L, Liu Y. 2022. Characterization of key aroma‐active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS. Food Chemistry,385:132659.
[49]	Zhang Jia, Li Yueqing, Shan Xiaotong, Wang Li, Gao Xiang. 2024. The biosynthesis and regulation of floral volatile organic compounds and pigments in Freesia hybrida. Journal of Plant Genetic Resources, 25 (5):679-694. (in Chinese)
	张佳, 李月庆, 单晓彤, 王丽, 高翔. 2024. 香雪兰花色花香物质合成和调控研究进展. 植物遗传资源学报, 25 (5):679-694.
[50]	Zhang N, Yao L. 2019. Anxiolytic effect of essential oils and their constituents:a review. J Agric Food Chem,67:13790-13808.
[51]	Zhang T X, Bao F, Yang Y J, Ling A Q, Ding A Q, Wang J, Cheng T R, Zhang Q X. 2019. A comparative analysis of floral scent compounds in intraspecific cultivars of Prunus mume with different corolla colours. Molecules(Basel,Switzerland), 25 (1):145.
[52]	Zhang Yuhang, Gu Mengya, Xu Mengting, Lin Hongzheng, Hong Yaping, Yang Wenwen, Wang Pengjie, Ye Naixing. 2024. Difference analysis of aroma components in different opening stages of single-petal jasmine based on headspace solid-phase microextraction-gas chromatography- mass spectrometry. Food Science, 45 (19):94-103. (in Chinese)
	张宇航, 谷梦雅, 徐梦婷, 林宏政, 洪雅萍, 杨文文, 王鹏杰, 叶乃兴. 2024. 基于顶空固相微萃取-气相色谱-质谱对笔尖单瓣茉莉花不同开放阶段香气成分差异分析. 食品科学, 45 (19):94-103.
[53]	Zheng Y R, Li Y C, Pan L Y, Guan M D, Yuan X P, Li S Y, Ren D B, Gu Y, Liang M Z, Yi L Z. 2024. Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation. Food Chemistry,442:138472.
[54]	Zhou L J, Wu S H, Chen Y Y, Huang R H, Cheng B X, Mao Q Y, Liu T H, Liu Y C, Zhao K, Pan H T, Yu C, Gao X, Luo L, Zhang Q X. 2024. Multi-omics analyzes of Rosa gigantea illuminate tea scent biosynthesis and release mechanisms. Nature Communications, 15 (1):8469.
[55]	Zhu Linlin, Zhou Wanfei, Ning Xuan, Zhu Jun, Xi Wan, Zeng Xumei, Xiong Kangshun, Wang Caiyun, Luo Jing, Zheng Riru. 2022. Analysis of free aroma components in different Osmanthus fragrans cultivars. Acta Horticulturala Sinica, 49 (11):2395-2406. (in Chinese)
	朱琳琳, 周婉飞, 宁璇, 朱君, 席婉, 曾旭梅, 熊康舜, 王彩云, 罗靖, 郑日如. 2022. 不同桂花品种游离态香气物质分析. 园艺学报, 49 (11):2395-2406.
[56]	Zhou Qiansong, Chen Baoling, Tang Qing, Lin Mao, Yang Kaitai, Long Dingjian, Yu Yuzhu. 2020. Characteristics and landscape application of 54 native healthcare fragrant tree species in Guangxi. Guangxi Forestry Science,(1):97-104. (in Chinese)
	周千淞, 陈宝玲, 唐庆, 林茂, 杨开太, 龙定建, 余玉珠. 2020. 54种广西乡土保健型香花树种的特性及其园林应用. 广西林业科学,(1):97-104.
[57]	Zong Mei, Cai Yongping, Fan Zhiqiang, Mu Dan. 2013. Research and application progress of active components in different parts of Wisteria sinensis. Food Science and Technology, 34 (7):383-386. (in Chinese)
	宗梅, 蔡永萍, 范志强, 穆丹. 2013. 紫藤不同部位活性成分的研究与应用进展. 食品工业科技, 34 (7):383-386.
[58]	Zou Jingjing, Cai Xuan, Zeng Xiangling, Zheng Riru, Wang Caiyun. 2017. Changes of aroma active substances in different cultivars of Osmanthus fragrans during flowering. Acta Horticulturae Sinica, 44 (8):1517-1534. (in Chinese)
	邹晶晶, 蔡璇, 曾祥玲, 郑日如, 王彩云. 2017. 桂花不同品种开花过程中香气活性物质的变化. 园艺学报, 44 (8):1517-1534.

种类Type	化合物名称Name	CAS	保留指数RI	含量/（ng · g^-1 FW）Content
脂肪酸及其衍生物 Fatty acid and derivatives	反-2-己烯醛 (E)-2-Hexenal	6728-26-3	854	7 958.76（0 ~ 26 982.49）
	正己醛 Hexanal	66-25-1	801	3 225.10（369.31 ~ 17 960.96）
	3-辛酮 3-Octanone	106-68-3	986	784.53（31.82 ~ 6159.54）
	正己醇 1-Hexanol	111-27-3	868	643.34（15.41 ~ 4 301.46）
	1-辛烯-3-醇 1-Octen-3-ol	3391-86-4	980	642.69（0 ~ 1 939.91）
	2-己烯醛 2-Hexenal	505-57-7	851	288.26（0 ~ 3 079.79）
	乙酸己酯 Acetic acid, hexyl ester	142-92-7	1 011	156.51（0 ~ 228.49）
	反-2-己烯-醋酸盐 trans-2-Hexenyl acetate	2497-18-9	1 015	143.98（0 ~ 211.53）
	2-壬酮 2-Nonanone	821-55-6	1 092	152.19（0 ~ 619.23）
	反-2-己烯-1-醇 trans-2-Hexen-1-ol	928-95-0	862	110.00（0 ~ 534.92）
	乙酸叶醇酯 cis-3-Hexenyl acetate	3681-71-8	1 006	105.42（0 ~ 220.97）
	1-辛烯-3-酮 1-Octen-3-one	4312-99-6	979	89.92（0 ~ 375.55）
	己酸甲酯 Methyl hexanoate	106-70-7	925	63.93（0 ~ 182.47）
	2-甲基-辛酸甲酯 2-Methyl-octanoic acid methyl ester	2177-86-8	1 158	58.27（0 ~ 120.41）
	叶醇 (Z)-3-Hexen-1-ol	928-96-1	857	45.84（0 ~ 333.02）
	辛醇 3-Octanol	589-98-0	993	26.02（0 ~ 120.29）
	丁酸反-2-己烯基酯 trans-2-Hexenyl butyrate	53398-83-7	1 195	20.00（0 ~ 30.05）
	顺-3-己烯基丁酯 cis-3-Hexenyl butyrate	16491-36-4	1 187	13.88（0 ~ 22.39）
	反-2-辛烯醛 (E)-2-Octenal	2548-87-0	1 060	7.43（0 ~ 22.72）
	反-2-戊烯醛 (E)-2-Pentenal	1576-87-0	753	4.71（0 ~ 29.98）
	正辛醇 1-Octanol	111-87-5	1 070	3.82（0 ~ 17.57）
	正壬醛 Nonanal	124-19-6	1 104	1.57（0 ~ 13.85）
	反式2, 6-壬二醛 (E,E)-2,6-Nonadienal，	17587-33-6	1 153	1.51（0 ~ 15.84）
	反-2-辛烯-1-醇 trans-2-Octen-1-ol	18409-17-1	1 067	1.42（0 ~ 28.3）
	正庚醛 Heptanal	111-71-7	901	0.46（0 ~ 9.22）
萜烯类化合物 Terpenoid	α-罗勒烯 α-Ocimene	502-99-8	1 048	926.03（10.06 ~ 3 246.16）
	芳樟醇 Linalool	78-70-6	1 099	807.46（0 ~3 372.58）
	α-蒎烯氧化物 2,7,7-Trimethyl- (9Ci)	1686-14-2	1 095	39.31（0 ~ 710.2）
	β-月桂烯 β-Myrcene	123-35-3	991	34.34（0 ~ 157.18）
	罗勒烯 Ocimene	3338-55-4	1 038	26.90（0 ~ 78.24）
	对薄荷-1,3,8-三烯 1,3,8-p-Menthatriene	18368-95-1	1 119	24.99（0 ~ 109.76）
	别罗勒烯 (E, Z) -2,4,6-Octatriene, 2,6-dimethyl	7216-56-0	1 131	22.06（0 ~ 72.47）
	桉叶油醇 Eucalyptol	470-82-6	1 032	20.04（0 ~ 174.91）
	D-柠檬烯 D-Limonene	5989-27-5	1 031	18.42（0 ~ 80.19）
	反式石竹烯 trans-Caryophyllene	87-44-5	1 419	12.46（0 ~ 121.69）
	(Z, E) -α-法尼烯 (3Z,6E)-3,7,11-trimethyl-,	26560-14-5	1 491	4.82（0 ~ 67.75）
萜烯类化合物 Terpenoid	蒎烷Pinane	473-55-2	1 002	3.21（0 ~ 43.81）
	(S)-(-)-柠檬烯 (S)-(-)-Limonene	5989-54-8	1 029	0.82（0 ~ 10.67）
	姜烯 α-Sesquiphellandrene	495-60-3	1 495	0.82（0 ~ 12.57）
苯丙氨酸/芳香环代谢化合物 Phenylalanine/Aromatic ring metabolic compounds	乙酸苄酯 Benzyl acetate	140-11-4	1 164	148.49（0 ~ 284.51）
	邻氨基苯甲酸甲酯 Methyl anthranilate	134-20-3	1 343	59.88（0 ~ 102.29）
	苯乙腈 Benzyl nitrile	140-29-4	1 144	38.48（0 ~ 387.09）
	甲苯 Toluene	108-88-3	763	24.22（0 ~ 71.36）
	水杨酸甲酯 Methyl salicylate	119-368	1 192	22.18（0 ~ 58.30）
	对二甲苯 p-Xylene	106-42-3	865	13.62（0 ~ 151.39）
	邻二甲苯 o-Xylene	95-47-6	888	6.89（0 ~ 33.57）
	间伞花烃 1-Methyl-3-(1-methylethyl)-benzen	535-77-3	1 022	4.09（0 ~ 48.23）
	茴香脑 Anethole	104-46-1	1 287	4.01（0 ~ 48.38）
	2-苯基乙醛 Phenylacetaldehyde	122-78-1	1 045	2.04（0 ~ 27.66）
	苯乙烯 Styrene	100-42-5	893	1.82（0 ~ 9.55）
	对特辛基苯酚 4-tert-Octylphenol	140-66-9	1 603	0.84（0 ~ 13.88）
其他Others	吲哚Indole	120-72-9	1 295	36.06（0 ~ 345.34）
	2-十一酮 2-Undecanone	112-12-9	1 294	26.52（0 ~ 136.84）
	环戊醇 Cyclopentanol	96-41-3	768	14.84（0 ~ 94.21）
	(3E,7E)-4,8,12-三甲基十三-1,3,7,11-四烯 (3E,7E)-4,8,12-Trimethyltrideca-1,3,7,11-tetraene	62235-06-7	1 577	13.12（0 ~ 63.75）
	3-乙基-1,5-辛二烯 3-Ethyl-1,5-octadiene	—	947	8.38（0 ~ 39.28）
	二甲基二硫醚 2,3-Dithiabutane	624-92-0	746	6.19（0 ~ 32.37）
	3-甲基癸烷 3‐Methyl-decane	13151-34-3	1 071	4.29（0 ~ 35.77）
	2-甲基癸烷 2-Methyl-decane	6975-98-0	1 064	2.67（0 ~ 26.18）
	4, 7-二甲基十一烷 4,7-Dimethyl-undecane	17301-32-5	1 207	2.53（0 ~ 10.68）
	5-甲基癸烷 5-Methyldecane	13151-35-4	1 057	2.56（0 ~ 25.77）
	3, 5-辛二炔 3,5-Octadiyne	16387-70-5	972	1.74（0 ~ 20.63）
	1-庚烯-3-炔 1-Hepten-3-yne	2384-73-8	766	1.45（0 ~ 21.62）
	草蒿脑 Estragole	140-67-0	1 196	1.25（0 ~ 17.14）
	四氯乙烯 Tetrachloroethylene	127-18-4	815	0.42（0 ~ 4.91）

种类Type	化合物名称Name	CAS	保留指数RI	含量/（ng · g^-1 FW）Content
脂肪酸及其衍生物 Fatty acid and derivatives	反-2-己烯醛 (E)-2-Hexenal	6728-26-3	854	7 958.76（0 ~ 26 982.49）
	正己醛 Hexanal	66-25-1	801	3 225.10（369.31 ~ 17 960.96）
	3-辛酮 3-Octanone	106-68-3	986	784.53（31.82 ~ 6159.54）
	正己醇 1-Hexanol	111-27-3	868	643.34（15.41 ~ 4 301.46）
	1-辛烯-3-醇 1-Octen-3-ol	3391-86-4	980	642.69（0 ~ 1 939.91）
	2-己烯醛 2-Hexenal	505-57-7	851	288.26（0 ~ 3 079.79）
	乙酸己酯 Acetic acid, hexyl ester	142-92-7	1 011	156.51（0 ~ 228.49）
	反-2-己烯-醋酸盐 trans-2-Hexenyl acetate	2497-18-9	1 015	143.98（0 ~ 211.53）
	2-壬酮 2-Nonanone	821-55-6	1 092	152.19（0 ~ 619.23）
	反-2-己烯-1-醇 trans-2-Hexen-1-ol	928-95-0	862	110.00（0 ~ 534.92）
	乙酸叶醇酯 cis-3-Hexenyl acetate	3681-71-8	1 006	105.42（0 ~ 220.97）
	1-辛烯-3-酮 1-Octen-3-one	4312-99-6	979	89.92（0 ~ 375.55）
	己酸甲酯 Methyl hexanoate	106-70-7	925	63.93（0 ~ 182.47）
	2-甲基-辛酸甲酯 2-Methyl-octanoic acid methyl ester	2177-86-8	1 158	58.27（0 ~ 120.41）
	叶醇 (Z)-3-Hexen-1-ol	928-96-1	857	45.84（0 ~ 333.02）
	辛醇 3-Octanol	589-98-0	993	26.02（0 ~ 120.29）
	丁酸反-2-己烯基酯 trans-2-Hexenyl butyrate	53398-83-7	1 195	20.00（0 ~ 30.05）
	顺-3-己烯基丁酯 cis-3-Hexenyl butyrate	16491-36-4	1 187	13.88（0 ~ 22.39）
	反-2-辛烯醛 (E)-2-Octenal	2548-87-0	1 060	7.43（0 ~ 22.72）
	反-2-戊烯醛 (E)-2-Pentenal	1576-87-0	753	4.71（0 ~ 29.98）
	正辛醇 1-Octanol	111-87-5	1 070	3.82（0 ~ 17.57）
	正壬醛 Nonanal	124-19-6	1 104	1.57（0 ~ 13.85）
	反式2, 6-壬二醛 (E,E)-2,6-Nonadienal，	17587-33-6	1 153	1.51（0 ~ 15.84）
	反-2-辛烯-1-醇 trans-2-Octen-1-ol	18409-17-1	1 067	1.42（0 ~ 28.3）
	正庚醛 Heptanal	111-71-7	901	0.46（0 ~ 9.22）
萜烯类化合物 Terpenoid	α-罗勒烯 α-Ocimene	502-99-8	1 048	926.03（10.06 ~ 3 246.16）
	芳樟醇 Linalool	78-70-6	1 099	807.46（0 ~3 372.58）
	α-蒎烯氧化物 2,7,7-Trimethyl- (9Ci)	1686-14-2	1 095	39.31（0 ~ 710.2）
	β-月桂烯 β-Myrcene	123-35-3	991	34.34（0 ~ 157.18）
	罗勒烯 Ocimene	3338-55-4	1 038	26.90（0 ~ 78.24）
	对薄荷-1,3,8-三烯 1,3,8-p-Menthatriene	18368-95-1	1 119	24.99（0 ~ 109.76）
	别罗勒烯 (E, Z) -2,4,6-Octatriene, 2,6-dimethyl	7216-56-0	1 131	22.06（0 ~ 72.47）
	桉叶油醇 Eucalyptol	470-82-6	1 032	20.04（0 ~ 174.91）
	D-柠檬烯 D-Limonene	5989-27-5	1 031	18.42（0 ~ 80.19）
	反式石竹烯 trans-Caryophyllene	87-44-5	1 419	12.46（0 ~ 121.69）
	(Z, E) -α-法尼烯 (3Z,6E)-3,7,11-trimethyl-,	26560-14-5	1 491	4.82（0 ~ 67.75）
萜烯类化合物 Terpenoid	蒎烷Pinane	473-55-2	1 002	3.21（0 ~ 43.81）
	(S)-(-)-柠檬烯 (S)-(-)-Limonene	5989-54-8	1 029	0.82（0 ~ 10.67）
	姜烯 α-Sesquiphellandrene	495-60-3	1 495	0.82（0 ~ 12.57）
苯丙氨酸/芳香环代谢化合物 Phenylalanine/Aromatic ring metabolic compounds	乙酸苄酯 Benzyl acetate	140-11-4	1 164	148.49（0 ~ 284.51）
	邻氨基苯甲酸甲酯 Methyl anthranilate	134-20-3	1 343	59.88（0 ~ 102.29）
	苯乙腈 Benzyl nitrile	140-29-4	1 144	38.48（0 ~ 387.09）
	甲苯 Toluene	108-88-3	763	24.22（0 ~ 71.36）
	水杨酸甲酯 Methyl salicylate	119-368	1 192	22.18（0 ~ 58.30）
	对二甲苯 p-Xylene	106-42-3	865	13.62（0 ~ 151.39）
	邻二甲苯 o-Xylene	95-47-6	888	6.89（0 ~ 33.57）
	间伞花烃 1-Methyl-3-(1-methylethyl)-benzen	535-77-3	1 022	4.09（0 ~ 48.23）
	茴香脑 Anethole	104-46-1	1 287	4.01（0 ~ 48.38）
	2-苯基乙醛 Phenylacetaldehyde	122-78-1	1 045	2.04（0 ~ 27.66）
	苯乙烯 Styrene	100-42-5	893	1.82（0 ~ 9.55）
	对特辛基苯酚 4-tert-Octylphenol	140-66-9	1 603	0.84（0 ~ 13.88）
其他Others	吲哚Indole	120-72-9	1 295	36.06（0 ~ 345.34）
	2-十一酮 2-Undecanone	112-12-9	1 294	26.52（0 ~ 136.84）
	环戊醇 Cyclopentanol	96-41-3	768	14.84（0 ~ 94.21）
	(3E,7E)-4,8,12-三甲基十三-1,3,7,11-四烯 (3E,7E)-4,8,12-Trimethyltrideca-1,3,7,11-tetraene	62235-06-7	1 577	13.12（0 ~ 63.75）
	3-乙基-1,5-辛二烯 3-Ethyl-1,5-octadiene	—	947	8.38（0 ~ 39.28）
	二甲基二硫醚 2,3-Dithiabutane	624-92-0	746	6.19（0 ~ 32.37）
	3-甲基癸烷 3‐Methyl-decane	13151-34-3	1 071	4.29（0 ~ 35.77）
	2-甲基癸烷 2-Methyl-decane	6975-98-0	1 064	2.67（0 ~ 26.18）
	4, 7-二甲基十一烷 4,7-Dimethyl-undecane	17301-32-5	1 207	2.53（0 ~ 10.68）
	5-甲基癸烷 5-Methyldecane	13151-35-4	1 057	2.56（0 ~ 25.77）
	3, 5-辛二炔 3,5-Octadiyne	16387-70-5	972	1.74（0 ~ 20.63）
	1-庚烯-3-炔 1-Hepten-3-yne	2384-73-8	766	1.45（0 ~ 21.62）
	草蒿脑 Estragole	140-67-0	1 196	1.25（0 ~ 17.14）
	四氯乙烯 Tetrachloroethylene	127-18-4	815	0.42（0 ~ 4.91）

化合物 Compound	气味描述 Odor description	香气阈值/（mg · kg^-1） Odor threshold	香气活力值平均值及范围 The average value and range of aroma activity value（OAV）
1-辛烯-3-酮1-Octen-3-one	草香，蘑菇味Herbal，mushroom	0.000003	26 955.987（0 ~ 12 5182.774）
己醛Hexanal	草香，牛油味，脂肪味，果香，甜香 Grass，tallow，fat，fruit，sweat	0.005000	555.214（73.862 ~ 2166.084）
1-辛烯-3-醇 1-Octen-3-ol	茶香，油味，蘑菇味Green，oil，mushroom	0.001500	428.462（0 ~ 1293.277）
正己醇 1-Hexanol	花香，树脂味，蔬菜味Flower，resin，green	0.005600	95.679（2.752 ~ 384.059）
反-2-己烯醛 trans-2-Hexenal	草香，苹果味，脂肪味，香蕉味 Grass，apple，fat，banana	0.088700	82.122（0 ~ 232.729）
3-辛酮 3-Octanone	草药味，黄油味，树脂味Herb，butter，resin	0.021400	29.465（1.487 ~ 143.914）
月桂烯 β-Myrcene	香膏味，果汁味，香料味 Balsamic，must，spice	0.001200	28.620（0 ~ 130.983）
桉叶油醇 Eucalyptol	甜香，薄荷味Sweet，mint	0.001100	15.025（0 ~ 159.01）
叶醇 (Z)-3-Hexen-1-ol	草香Grass	0.003900	11.753（0 ~ 85.391）
芳樟醇 Linalool	花香，薰衣草味Flower，lavender	0.100000	7.958（0 ~ 33.726）
乙酸叶醇酯 (Z)-3-Hexen-1-ol, acetate	茶香，香蕉味 Green，banana	0.013000	7.087（0 ~ 16.998）
二甲基二硫醚 Dimethyl disulfide	蔬菜味，洋葱味，白菜味 Vegetable，onion，cabbage	0.001100	5.628（0 ~ 29.43）
2-十一酮 2-Undecanone	茶香，柑橘味Green，orange	0.005500	4.821（0 ~ 24.881）
邻氨基苯甲酸甲酯 Methyl anthranilate	花香，蜂蜜味 Flower，honey	0.003000	3.992（0 ~ 34.096）
吲哚 Indole	花香，樟脑味，焦香Flower，mothball，burnt	0.011000	3.278（0 ~ 31.395）
反-2, 6-壬二醛 (E,E)-2,6-Nonadienal	茶香，柑橘味，黄瓜味 Green，citrus，cucumber	0.000500	3.022（0 ~ 31.685）
反-2-辛烯醛 (E)-2-Octenal,	茶香，坚果味，脂肪味 Green，nut，fat	0.003000	2.476（0 ~ 7.575）
茴香脑 Anethole	甜香，茴香味，甘草味，药味 Sweet，anise，licorice，medicinal	0.001800	2.227（0 ~ 26.878）

化合物 Compound	气味描述 Odor description	香气阈值/（mg · kg^-1） Odor threshold	香气活力值平均值及范围 The average value and range of aroma activity value（OAV）
1-辛烯-3-酮1-Octen-3-one	草香，蘑菇味Herbal，mushroom	0.000003	26 955.987（0 ~ 12 5182.774）
己醛Hexanal	草香，牛油味，脂肪味，果香，甜香 Grass，tallow，fat，fruit，sweat	0.005000	555.214（73.862 ~ 2166.084）
1-辛烯-3-醇 1-Octen-3-ol	茶香，油味，蘑菇味Green，oil，mushroom	0.001500	428.462（0 ~ 1293.277）
正己醇 1-Hexanol	花香，树脂味，蔬菜味Flower，resin，green	0.005600	95.679（2.752 ~ 384.059）
反-2-己烯醛 trans-2-Hexenal	草香，苹果味，脂肪味，香蕉味 Grass，apple，fat，banana	0.088700	82.122（0 ~ 232.729）
3-辛酮 3-Octanone	草药味，黄油味，树脂味Herb，butter，resin	0.021400	29.465（1.487 ~ 143.914）
月桂烯 β-Myrcene	香膏味，果汁味，香料味 Balsamic，must，spice	0.001200	28.620（0 ~ 130.983）
桉叶油醇 Eucalyptol	甜香，薄荷味Sweet，mint	0.001100	15.025（0 ~ 159.01）
叶醇 (Z)-3-Hexen-1-ol	草香Grass	0.003900	11.753（0 ~ 85.391）
芳樟醇 Linalool	花香，薰衣草味Flower，lavender	0.100000	7.958（0 ~ 33.726）
乙酸叶醇酯 (Z)-3-Hexen-1-ol, acetate	茶香，香蕉味 Green，banana	0.013000	7.087（0 ~ 16.998）
二甲基二硫醚 Dimethyl disulfide	蔬菜味，洋葱味，白菜味 Vegetable，onion，cabbage	0.001100	5.628（0 ~ 29.43）
2-十一酮 2-Undecanone	茶香，柑橘味Green，orange	0.005500	4.821（0 ~ 24.881）
邻氨基苯甲酸甲酯 Methyl anthranilate	花香，蜂蜜味 Flower，honey	0.003000	3.992（0 ~ 34.096）
吲哚 Indole	花香，樟脑味，焦香Flower，mothball，burnt	0.011000	3.278（0 ~ 31.395）
反-2, 6-壬二醛 (E,E)-2,6-Nonadienal	茶香，柑橘味，黄瓜味 Green，citrus，cucumber	0.000500	3.022（0 ~ 31.685）
反-2-辛烯醛 (E)-2-Octenal,	茶香，坚果味，脂肪味 Green，nut，fat	0.003000	2.476（0 ~ 7.575）
茴香脑 Anethole	甜香，茴香味，甘草味，药味 Sweet，anise，licorice，medicinal	0.001800	2.227（0 ~ 26.878）

编号No.	化合物Compound	第1主成分1st PC	第2主成分2nd PC	第3主成分3rd PC
1	1-辛烯-3-酮 1-Octen-3-one	0.26747	-0.25056	-0.02577
2	己醛 Hexanal	0.35292	-0.17705	0.14776
3	1‐辛烯‐3‐醇 1-Octen-3-ol	-0.29831	0.08776	0.20232
4	正己醇 1-Hexanol	0.30482	-0.16496	0.07800
5	反‐2‐己烯醛 trans-2-Hexenal	0.36684	-0.15281	-0.13307
6	3‐辛酮 3-Octanone	0.25306	-0.28036	0.02954
7	月桂烯 β-Myrcene	0.11023	0.37571	0.13863
8	桉叶油醇 Eucalyptol	0.22128	-0.31222	0.06737
9	叶醇 (Z)-3-Hexen-1-ol	0.04541	0.12866	0.35904
10	芳樟醇 Linalool	0.15025	0.35792	0.12442
11	乙酸叶醇酯 (Z)-3-Hexen-1-ol，acetate	-0.05840	-0.07609	0.08853
12	二甲基二硫醚 Dimethyl disulfide	-0.27667	-0.01686	0.15151
13	2-十一酮 2-Undecanone	0.26992	0.34531	-0.05569
14	邻氨基苯甲酸甲酯 Methyl anthranilate	0.06954	0.12754	-0.34259
15	吲哚 Indole	0.10445	0.19402	-0.33367
16	反-2,6‐壬二醛 (E,E)-2,6-Nonadienal	-0.03324	0.01545	-0.36210
17	反-2‐辛烯醛 (E)-2-Octenal	0.18783	0.11337	0.27176
18	茴香脑 Anethole	0.16189	0.18779	0.28135

Comprehensive Evaluation of Aroma Characteristics and Selection of Qualified Fragrant Wisteria sinensis Cultivars

RichHTML

PDF

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 8

References 58

Related Articles 2

Recommended Articles

Metrics

Comments

[1]	JIAO Fang, SUN Guofeng, LI Lifang, ZHANG Jinzheng. Analysis of Flora Volatiles of the Hybrids and Their Parents in Daylily （Hemerocallis） [J]. Acta Horticulturae Sinica, 2023, 50(7): 1495-1504.
[2]	QIANG Wenyan, MENG Qingran, ZHANG Zhiguo, GAO Wenjie. Analysis of Petal Volatile Components Among Different Hemerocallis Cultivars Based on HS-SPME-GC-MS [J]. Acta Horticulturae Sinica, 2023, 50(1): 116-130.