Floral scent holds significant aesthetic and biological values. However, tulips have received less attention for their floral fragrance than the vibrant petal colors and exquisite bud shapes. Here, sensory assessment, E-nose, and HS-SPME-GC-MS were carried out to determine the scent intensity and characteristics of 14 tulip cultivars. Based on their scent intensity, the cultivars were divided into four groups, among which group Ⅰ was the most aromatic (M_S = 4.20), followed by group Ⅱ (3.03 ≤ M_S ≤ 3.97), group Ⅲ (2.43 ≤ M_S ≤ 2.77), and finally group Ⅳ (1.00 ≤ M_S ≤ 1.57). Compared with the sensory assessment, E-nose also categorized the 14 tulips into four categories according to the multi-dimensional sensor responses, suggesting a relatively strong relationship between them (R² ≈ 0.57), and consistently confirming the scientific evaluation of tulip cultivars’ scent. For HS-SPME-GC-MS analysis, 21 volatiles were putatively detected, mainly aliphatics (9, 42.86 %), terpenoids (7, 33.33 %), and benzenoids/phenylpropanoids (4, 19.05 %). Octanal, nonanal, phenylethyl alcohol, and phenylacetaldehyde (17.82 ≤ ROAV ≤ 100) were key components in T. ‘Delta Queen’, contributing to its distinctive aroma reminiscent of citrus and rosy. T. ‘Spryng Break’ cultivar contained octanal, eucalyptol, and nonanal (22.51 ≤ ROAV ≤ 100), imparting citrusy and herbal aromas. The fragrance of T. ‘Lion King’ is likely a blend of citrus, grassy, and green scents due to the presence of nonanal and hexanal (71.81 ≤ ROAV ≤ 100). In T. ‘Red Judo’, octanal, nonanal, and decanal (10.64 ≤ ROAV ≤ 100) combined to create its pure citrus aroma. These findings are expected to provide a valuable reference for tulip floral fragrance analysis, establish a theoretical foundation for its fragrant germplasm breeding, and promote the development of tulip fragrance industry.

花香具有重要的美学和生物学价值。然而，郁金香较少因其花香而受到关注，而是因其鲜艳的花瓣颜色和精致的花蕾形状而受到关注。在这里，通过感官评估、电子鼻和 HS-SPME-GC-MS 来确定 14 个郁金香品种的气味强度和特征。根据香气强度将品种分为四组，其中Ⅰ组香气最浓（M _S =4.20），其次为Ⅱ组（3.03≤M _S ） ≤ 3.97)，Ⅲ组(2.43 ≤ M _S ≤ 2.77)，最后是 IV 组(1.00 ≤ M _S ≤ 1.57)。与感官评估相比，电子鼻还根据多维传感器响应将14种郁金香分为四类，表明它们之间存在较强的相关性（R ² ≈ 0.57），并一致证实了郁金香品种香味的科学评价对于 HS-SPME-GC-MS 分析，推定检测到 21 种挥发物，主要是脂肪族化合物 (9, 42.86 %)、萜类化合物 (7, 33.33 %) 和苯类化合物/苯丙类化合物 (4, 19.05 %)。辛醛、壬醛、苯乙醇和苯乙醛 (17.82 ≤ ROAV ≤ 100) 是 T.‘Delta Queen’ 的关键成分，赋予其独特的香气，让人想起柑橘和玫瑰色。 T.‘Sprryng Break’品种含有辛醛、桉油精和壬醛（22.51 ≤ ROAV ≤ 100），具有柑橘和草本香气。由于含有壬醛和己醛（71.81 ≤ ROAV ≤ 100），T.“狮子王”的香味很可能是柑橘、青草和绿色气味的混合物。在 T. ‘Red Judo’ 中，辛醛、壬醛和癸醛 (10.64 ≤ ROAV ≤ 100) 结合在一起产生了纯粹的柑橘香气。 这些研究结果有望为郁金香花香分析提供有价值的参考，为其芳香种质资源选育奠定理论基础，促进郁金香香料产业的发展。