Diversity of chemical compounds in lily fragrance and identification of key sensory markers

Lilies are economically significant crops, and their fragrance is a crucial trait for cut flowers. Different lily varieties exhibit a rich diversity of fragrance profiles. To identify chemical markers associated with sensory attributes, this study screened 36 popular cut lily varieties with varying fragrances. Sensory analysis and HS–SPME–GC–MS were used to evaluate their fragrance characteristics. The aroma intensity evaluation showed that OT and O varieties had stronger fragrances, while LA and L varieties had lower fragrance intensities. LO, L, and LA varieties were preferred by evaluators over O, OA, and OT varieties. However, there was no significant correlation between aroma intensity and hedonic tone. A total of 73 VOCs were detected. Methyl benzoate, β-myrcene, (E)-β-ocimene, allo-ocimene, ethyl benzoate, and (Z)-caryophyllene were present in the fragrances of most varieties. PCA and HCA analyses indicated that the relative emission of volatile organic compounds (VOCs) could effectively distinguish the fragrance characteristics of LO, O, and OT varieties, while the proportion of VOCs emissions could differentiate LA, LO, and OT varieties. PLS regression and jackknife analyses identified that the relative emission and proportion of terpinolene, eugenol, and (E)-isoeugenol were positively correlated with aroma intensity. Linalool (proportion) and cyclopentene, 3-isopropenyl-5,5-dimethyl- were positively correlated with hedonic tone, while methyl salicylate (proportion) was negatively correlated with hedonic tone. These findings provide potential chemical markers for the efficient evaluation of cut lily fragrances and offer references for selecting raw materials for lily fragrance oils and hydrosols.