Fragrance is a key varietal trait of lily used in breeding and DUS testing. The term "taste" is not applied to this crop.
In the reference
529
varieties
crop Lily,
where this is mentioned in the description.
In official variety testing protocols, lily fragrance is evaluated as a qualitative trait based on the presence or absence of scent. For in-depth analysis of the fragrance profile in scientific research, gas chromatography-mass spectrometry is used to identify volatile organic compounds, alongside the "electronic nose" method to assess scent intensity across the flowering and post-harvest periods.
Fragrance intensity is determined by the genetic characteristics of specific groups: Oriental and Trumpet hybrids are noted for their strong scent, whereas Asiatic and LA hybrids often have a faint fragrance or lack it entirely. Breeding efforts are focused both on enhancing aromatic properties for floristry and on eliminating them to create varieties suitable for indoor environments.
General information about the subject — on the page
Taste and aroma.
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.