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Headspace Analysis of Floral Scent from Two Distinct Genotypes of Iranian Damask Rose (Rosa damascena Mill.)

Abstract The chemical compositions of floral scent from two distinct genotypes (G1 and G2) of Iranian Rosa damascena flowers were isolated at six stages of flower development using headspace extraction. The main floral headspace components were phenyl ethyl alcohol, β-citronellol, α-pinene, benzyl alcohol and geranyl acetate. In both genotypes, the relative percentage of phenyl ethyl alcohol increased as flowers were developed. However, the concentration of β-citronellol was highest in stage 4 (47 %) and stage 3 (45.1 %) in two genotypes under study. The first flower development stage of both genotypes had the lowest amount of this compound. Benzyl alcohol was highest and a major component in the G2 and increased with floral development while G1 had a trace amount of this compound. Geranyl acetate, an important contributors to the aroma, was highest in stage 4 (11.6 %) and stage 3 (22.7 %) in the G1 and G2, respectively. This compound was not found in early stages of flowers development (stages 1 and 2) of both genotypes.