Variety traits

Freesia fragrance

Freesia Eckl. ex Klatt

The fragrance of freesia is a critical breeding criterion for cut flower quality, evaluated through sensory analysis and gas chromatography. Its intensity and chemical profile depend on the genotype, flowering stage, and irrigation conditions.

In the reference 74 varieties crop Freesia, where this is mentioned in the description.

To evaluate fragrance, sensory panels are used to determine the consumer appeal of the scent, alongside instrumental methods including gas chromatography-mass spectrometry and solid-phase microextraction. These methods allow for the identification of volatile organic compounds, among which linalool, α-terpineol, and β-ionone are key in freesia.

The composition of the aromatic profile correlates with flower color: yellow and orange varieties often possess a sweet aroma inherited from wild species, whereas white varieties exhibit cooler and fresher notes. The intensity of volatile emission is a dynamic indicator and depends on the light regime and irrigation during the period prior to cutting.

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

Sources8

Varieties of Freesia 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.