Rose fragrance is a standardized ornamental trait evaluated on an intensity point scale, whereas petal flavor is not an agronomic indicator for variety testing and is assessed only in highly specialized culinary series.
In the reference
2 346
varieties
crop Rose,
where this is mentioned in the description.
During rose variety testing, fragrance intensity is evaluated by expert assessment on a scale from 1 to 3 points. This trait is dynamic and depends on external conditions: peak intensity is observed in the morning hours from 9 to 11, and optimal expression of the fragrance is stimulated by good lighting and balanced nutrition with a predominance of phosphorus and potassium. Excessive nitrogen fertilization can suppress the synthesis of essential oils, lowering the ornamental evaluation score.
Unlike fragrance, petal flavor is not subject to state variety testing and has no approved evaluation methodologies for ornamental roses. The concept of flavor is applied exclusively to specialized edible rose series and is descriptive and organoleptic in nature, not subject to standardization in agronomic practice.
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.