Variety traits
Peony Fragrance
Paeonia L.
Fragrance is a significant varietal characteristic of the peony, evaluated by intensity and the chemical profile of volatile compounds. The concept of taste is not applicable in the agronomy of ornamental peony varieties.
In the reference 13 varieties crop Peony, where this is mentioned in the description.
For the peony, fragrance acts as a key criterion of varietal value. Scientific classification includes four intensity gradations: absent, weak, medium, and strong fragrance. The chemical composition of volatile organic compounds forms characteristic scent patterns, such as woody, fruity, lily-like, rose-like, and orange blossom aromas.
The intensity of aromatic properties depends on the variety's genetics, the flower's developmental stage, circadian rhythms, and abiotic factors, including temperature and humidity. In professional floriculture, taste qualities are not used to evaluate peony varieties, as any references to taste pertain either to the culinary processing of petals or to erroneous identification.
General information about the subject — on the page Taste and aroma.
Varieties of Peony 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.
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