The floral scent of Dianthus cruentus Griseb. (Caryophyllaceae)

Abstract

The genus Dianthus L. (Caryophyllaceae) comprises over 300 species of herbaceous plants that are spread over a vast area, especially in the Mediterranean region. Species of this genus, represented with 38 taxa in the Serbian flora, have attracted attention due to the very beautiful flower color combinations ranging from white to deep purple [1]. This characteristic pigmentation, among several other morphological traits, distinguishes Dianthus from other genera within the family Caryophyllaceae, although the evolutionary progress, diversification and the subdivision of the genus still remain controversial [1]. Although Dianthus species, especially the flowers, are utilized ethnopharmacologically, only few secondary metabolites, besides pigments, have been studied in detail [1]. A SciFinder search gives back around 4,000 reports dealing with Dianthus species, however, less than forty dealt with the analysis of secondary metabolites of the taxa from this genus. Some of the identified constituents displayed a great biological/pharmacological potential, as well as a huge significance for the pollination biology and taxonomy. Dianthus cruentus Griseb. is a highly valued plant species due to the fragrance and blood-red color of its flowers. Strangely, there are no previous reports on its chemical composition in the literature. In this study, we performed the first GC-MS analysis of the volatile constituents of D. cruentus flowers in order to possibly detect and identify its odoriferous components. Only 24 constituents were identified, many of which were easily recognized as having odorous properties. The floral volatiles were made up mainly of fatty acid-derived compounds and shikimate metabolites. The major identified volatile compounds were heptanal, benzyl alcohol, heptanoic acid, maltol, and phenethyl alcohol. All major constituents are well known for its characteristic scent e.g. maltol (odor of cotton candy and caramel), phenethyl alcohol (pleasant floral odor), heptanal (strong fruity odor) etc. Although, maltol might also be an artifact of the analytical procedure and not a true constituent of D. cruentus flowers.