The Scent of Lily Flowers: Advances in the Identification, Biosynthesis, and Regulation of Fragrance Components

Abstract

Lilies (Lilium spp.) are renowned for their diverse and captivating floral scents, which are highly valued both commercially and ornamentally. This review provides a comprehensive overview of recent advancements in the identification, biosynthesis, and regulation of fragrance components in lily flowers. Various volatile organic compounds (VOCs) that contribute to the unique scents of different lily species and cultivars, including terpenoids, benzenoids/phenylpropanoids, and fatty acid derivatives, are discussed. The release patterns of these compounds from different floral tissues and at different developmental stages are examined, highlighting the significant role of tepals. Detection methods such as gas chromatography–mass spectrometry (GC-MS) and sensory analysis are evaluated for their effectiveness in fragrance research. Additionally, the biosynthetic pathways of key fragrance compounds are explored, focusing on the terpenoid and benzenoid/phenylpropanoid pathways and the regulatory mechanisms involving transcription factors and environmental factors. This review also addresses the influence of genetic and environmental factors on fragrance production and proposes future research directions to enhance the aromatic qualities of lilies through selective genetic and breeding approaches. Emphasis is placed on the potential applications of these findings in the floral industry to improve the commercial value and consumer appeal of lily flowers.