Comparison of Volatile Compounds between Wild and Cultivated Roses

Abstract

Rose (Rosa L.) is an economically important ornamental genus that has been cultivated for its scent for the perfume industry since antiquity. However, most modern roses have lost their fragrance during the later stages of the breeding process. Here, 59 species of Rosa, including 24 wild Rosa species, 20 Chinese old garden roses, and 15 modern roses, were examined by headspace solid-phase microextraction and gas chromatography–mass spectrometry. Fifty-three volatile organic compounds (VOCs), including terpenoids, benzenoids/phenylpropanoids, and fatty acid derivatives, were detected with qualitative and quantitative analyses. Thirteen common components, including geraniol, citronellol, 2-phenylethanol, 3,5-dimethoxytoluene, 1,3,5-trimethoxybenzene, germacrene D, and cis-3-hexenyl acetate, were found. Furthermore, different wild species or cultivars showed different characteristic compounds. 3,5-Dimethoxytoluene and 1,3,5-trimethoxybenzene were the main compounds in Rosa odorata and Rosa chinensis, which are the original parents of modern roses. 2-Phenylethanol, citronellol, and geraniol were the main aromatic compounds in Rosa damascene and Rosa centifolia. Methyl salicylate, eugenol, methyl eugenol, and benzyl acetate were lost during domestication and breeding of wild Rosa species to Chinese old garden roses and then to modern cultivars. Geranyl acetate, neryl acetate, and dihydro-β-ionol were gained during this time and showed higher amounts across the rose breeding process. Natural and breeding selection may have caused volatile compound gains and losses. These findings provide a platform for mining scent-related genes and for breeding improved ornamental plants with enhanced flower characteristics to develop new essential oil–producing plants.