Variety traits

Dianthus Scent

Dianthus L.

For ornamental carnation (Dianthus L.), taste is not an agronomic trait, and scent is considered a consumer quality evaluated by GC-MS methods for breeding purposes.

In the reference 65 varieties crop Carnation, where this is mentioned in the description.

In professional cultivar testing of ornamental Dianthus L. species, scent is understood as the presence of volatile organic compounds, such as benzenoids and terpenoids. In breeding programs, experts use gas chromatography-mass spectrometry to analyze the chemical composition that determines the intensity and character of the fragrance, for example, sweet or herbaceous notes.

Modern industrial carnation breeding has historically focused on productivity indicators and appearance, which has led to a decrease in the intensity of scent in most commercial varieties. In this regard, restoring intense fragrance is a relevant breeding objective, while taste indicators for the genus Dianthus L. are absent in agronomic methodologies.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Carnation mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.