Comparative investigation of aroma characteristics of six chrysanthemum species based on sensory evaluation and multivariate statistical analysis to provide a strategy for the cultivation of sweet-scented chrysanthemums

Edible chrysanthemum cultivars possess relatively light aroma, while wild chrysanthemums exhibit diverse aroma characteristics. This study investigated the aroma characteristics of six chrysanthemum species, including Chrysanthemum indicum var. aromaticum (Cia), Chrysanthemum lavandulifoliu (Cl), Chrysanthemum vestitum (Cv), Chrysanthemum indicum (Ci), Chrysanthemum oreastrum (Co), and Chrysanthemum morifolium ‘Huang Xiang Li’ (CmHXL). Using sensory evaluation and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS), 79 volatile compounds were identified. Principal Component Analysis (PCA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) revealed 17 marker compounds, including myrtenyl acetate, eucalyptol, and chrysanthenone, which classified the species into three distinct aroma groups. Additionally, the inheritance of aroma compounds in Cia across generations was studied. Results showed a significant decline in myrtenyl acetate content (63.16 % to 95.79 % reduction across generations), indicating challenges in aroma inheritance. This study identified a unique aromatic resource in Chrysanthemum, offering novel insights for sweet-scented edible cultivar development despite genetic challenges.