As one of the significant ornamental characteristics of tree peony, floral fragrance has garnered considerable attention. In this study, 65 cultivars of tree peony were classified into three groups based on their sensory evaluation scores: strong fragrance, medium fragrance, and no/light fragrance and 9 strong fragrance cultivars, 6 medium fragrance cultivars, and 2 light/no fragrance cultivars were selected for substance analysis. Using gas chromatography-mass spectrometry (GC–MS), 77 volatile organic compounds (VOCs) were identified and classified from 17 tree peony cultivars, they were terpenoids, benzenoids/phenylpropanoids, and fatty acid derivatives. Monoterpenoids were the main volatile compounds in the cultivars ‘Souvenir de Maxime Cornu’, ‘Okan’, ‘Chromatella’, ‘Yapianzi’, and ‘Liuli Guanzhu’, while benzenoids/phenylpropanoids were the main volatile compounds in ‘Shaonvqun’ and ‘Binglingzi’. Through the calculation of odor activity value (OAV), 17 cultivars were categorized into four distinct groups: flower-sweet scent, flower-rose scent, herb scent and mixed scent. This investigation presented the composition and classification of fragrant compounds of 17 tree peony cultivars and classified the odor profiles based on the contribution of flower volatiles to the overall olfactory experience, offering valuable materials for genetic enhancement of tree peony floral fragrance.

中文翻译：

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17个牡丹品种花挥发性成分分析及气味分类


花香作为牡丹的显着观赏特征之一，备受关注。本研究根据感官评分将65个牡丹品种分为浓香、中香、无香/淡香三类，其中浓香品种9个、中香品种6个、淡香/无香品种2个被选择进行物质分析。利用气相色谱-质谱联用仪（GC-MS）对17个牡丹品种中的77种挥发性有机化合物（VOCs）进行了鉴定和分类，它们是萜类化合物、苯类/苯丙类化合物和脂肪酸衍生物。 ‘马克西姆角’、‘奥坎’、‘Chromatella’、‘亚片子’和‘琉璃冠珠’的主要挥发性成分为单萜类化合物，‘少女群’和‘冰灵子’的主要挥发性成分为苯/苯丙类化合物'。通过气味活性值（OAV）的计算，17个品种被分为四个不同的组：花香、花玫瑰香、草本香和混合香。本研究介绍了17个牡丹品种的香气成分的组成和分类，并根据花挥发物对整体嗅觉体验的贡献对气味谱进行了分类，为牡丹花香的遗传增强提供了有价值的材料。