Variety traits

Dianthus caryophyllus fragrance

Dianthus caryophyllus L.

The fragrance of Dianthus caryophyllus is a decorative trait, the intensity of which often decreases in breeding cultivars. The trait is evaluated organoleptically or via gas chromatographic analysis of volatile compounds.

In the reference 94 varieties crop Carnation, where this is mentioned in the description.

Modern Dianthus caryophyllus cultivars often possess a weak fragrance, as priority was given to other ornamental characteristics during the breeding process. To restore scent intensity, breeding programs utilize wild species of the genus Dianthus as sources of genetic material.

There are no unified agronomic standards for measuring the fragrance of this crop. Research relies on sensory analysis or the study of the flower's volatile organic compound composition. The intensity of the fragrance depends on the physiological state of the plant and post-harvest storage conditions.

The concept of "taste" is not applied as an agronomic quality indicator for Dianthus caryophyllus. The use of plant petals in culinary applications is of a private nature and is not a standardized parameter for cultivar evaluation.

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.