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Molecules 2017, 22(3), 430; doi:10.3390/molecules22030430

The Emission of the Floral Scent of Four Osmanthus fragrans Cultivars in Response to Different Temperatures

1
Department of Ornamental Horticulture, School of Landscape Architecture, Zhejiang Agriculture and Forestry University, Lin’an 311300, China
2
State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture and Forestry University, Lin’an 311300, China
3
College of Civil Engineering and Architecture, Zhejiang Sci-Tech University, Hangzhou 310018, China
*
Author to whom correspondence should be addressed.
Academic Editor: Luca Forti
Received: 19 January 2017 / Revised: 5 March 2017 / Accepted: 6 March 2017 / Published: 8 March 2017
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
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Abstract

Floral scent is an important part of volatile organic compounds (VOCs) emitted from plants, and is influenced by many environmental and endogenous factors. To investigate the influence of temperature on the emission of the floral scent of Osmanthus fragrans, the number of chemical compounds and their relative release amounts from four cultivars of O. fragrans under different temperature treatments, were identified using the solid-phase microextraction (SPME) technique and gas chromatography-mass spectrometry (GC-MS) in this study. Results revealed that the numbers and release amounts of floral scent components were significantly influenced by different temperatures, and depend on different cultivars and different types of compounds. Overall, most cultivars had the largest number of chemical compounds in 19 °C and the numbers of chemical compounds decreased with the increase or decrease in the temperature. Alcohols and ketones were the two main kinds of compounds responding to temperature change. The response of a specific chemical compound to temperature change was different in four cultivars. Generally, linalool, α-ionone, β-ionone, and γ-decalactone accounted for the highest proportion in the nine main compounds, and changes of these four chemical compounds to different temperatures had obvious contributions to the floral scent of O. fragrans. The results obtained provide evidence that temperatures can greatly influence the emission of floral scent. View Full-Text
Keywords: floral scent; Osmanthus fragrans; temperature; volatile organic compounds; SPME; GC-MS floral scent; Osmanthus fragrans; temperature; volatile organic compounds; SPME; GC-MS
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Fu, J.; Hou, D.; Zhang, C.; Bao, Z.; Zhao, H.; Hu, S. The Emission of the Floral Scent of Four Osmanthus fragrans Cultivars in Response to Different Temperatures. Molecules 2017, 22, 430.

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