S05 - Session P5 - Heredity of rose fragrance

Authors: Saretta Nindya Paramita *, Guillaume Beaugey, Juliette Einhorn, Aurélie Rius BONY, Denis Saint-Marcoux, Sonja Meilland, Sylvie Baudino, Jean-Claude Caissard

Rose ( Rosa sp.) is one of the most important horticultural plants, highly appreciated for its ornamental and olfactive values since ancient times. Originating from about ten rose species, crossbreeding practice has led to more than 30,000 existing cultivars today. The selection of new rose varieties is based on numerous criteria, such as visual traits, resistance to diseases, as well as fragrance. In spite of its importance, fragrance is a complex trait which is difficult to work with since little is known about its heritability. Fragrance of rose comes from a complex blend of volatile organic compounds (VOCs) of different biochemical families, such as terpenoids, phenylpropanoids and fatty acid derivatives. VOCs are synthesized in rose petals during the development of flower. In general, the highest concentration of VOCs is found at blooming stage, then it gradually decreases during senescence. Hundreds of VOCs were identified by performing solid-liquid extraction of rose petals and chemical analysis using gas chromatography-mass spectrometry. Among these VOCs, geraniol and its derivatives, 2-phenylethanol, and 3,5-dimethoxytoluene were the major compounds found in perfumed roses. To understand the inheritance of these VOCs, chemical profiling of three populations from six modern rose varieties with contrasting scent profiles was performed. Further understanding of fragrance heritability may lead to improving the selection of new rose varieties.