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pp.282-289
To increase the availability of Maxillaria species and cultivars, we investigated the volatile floral scents in eight species and cultivars of M. tenuifolia, M. variabilis, M. variabilis 'Alba', M. variabilis 'NxO', M. variabilis 'Brown', M. variabilis 'Red', M. variabilis 'Nana', and M. sangnine. The volatile components were analyzed using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). We identified 46 volatiles in eight species and cultivars of Maxillaria. α-pinene, eucalyptol, trans-β-ocimene, α-copaene, and β-caryophyllene were major flavor components in the eight Maxillaria species and cultivars. A principle component analysis (PCA) showed that M. tenuifolia, M. variabilis, M. variabilis 'NxO', M. variabilis 'Brown', M. variabilis 'Nana', and M. sangnine (major components: sesquiterpenes) were located closely together on t he s core p lot. However, M. variabilis 'Alba' and M. variabilis 'Red' (major components: monoterpenes) were located closely on the score plot and not analyzed coconut flavor.
