Creating Sim Flower Scent (Rhodomyrtus tomentosa) for Product Sim Fruit from Natural Materials in Vietnam

Aim and Objectives: The purpose of this study is to reproduce the scent of Sim (Rhodomyrtus tomentosa) flower from natural substances present in Vietnam to replace the scent extracted from Sim flower. Materials and Methods: All the materials for making the Sim flower fragrance and products from Sim fruit are natural sources in Vietnam. Fragrance assessment by olfactory, the aroma is diluted 20 times with an odorless diethyl phthalate (DEP) solvent, followed by a special scent paper and the smell of the nose to assess the scent. The fragrance of Sim flower was tested on Sim syrup product 0.2%, Sim jam 0.5%, Sim wine 0.3% by weight. Results: After the experiment, we have selected fragrance FW.1, FW.2 for Sim wine, FS.1 and FS.2 for Sim syrup, FJ.1 and FJ.2 for Sim jam. The main aroma of Sim flower is made up of Aldehyde anisic, Cinnamaldehyde, Cinnamon bark oil, Linalool, Linalyl acetate, Linalyl cinnamate, Linalyl formate, Linalyl butyrate. Aldehyde anisic and Linalool are the main constituents that determine the aroma of Sim flower. Conclusions: We have created the scent of Sim flower from natural materials in Vietnam for Sim wine FW.1, FW.2, for Sim syrup FS.1, FS.2, and Sim jam FJ.1, FJ.2. Sim flower FW.1, FW.2, FS.1, FS.2, FJ.1, and FJ.2 are added to Sim wine, Sim syrup, Sim jam to increase the value and appeal of the products made from Vietnam Sim fruit.

The assessment of the Paeonia L. cultivars’ decorative value in planting

The assessment of decorative value of 35 peony cultivars growing in the Botanical garden plantings (Ekaterinburg, Sverdlovsk region, the Central Urals) were presented. For assessment were used a 100-rating scale which included the following features: flower colour, flower size, flower shape, flower doubleness, peduncle strength, bush decorative value, flowering abundance, blooming duration, flower scent, plant distinction, plant condition. The obtained assessments were compared to the literature data to examine for compliance with the main flower characteristics of peony cultivar and to reveal distinguishing features for peony plants in Sverdlovsk region and the Central Urals. As a result, 23 peony high-opportunity cultivars and 12 appreciable cultivars were distinguished and recommended for landscape gardening in Sverdlovsk region. For high-opportunity peony cultivars introduced in the Central Urals a descriptive characteristic based on the main flower decorative features was compiled.

Polianthes Tuberosa as Edible Flower: In Vitro Propagation and Nutritional Properties

Tuberose (Polianthes tuberosa) is a bulbous species belonging to Asparagaceae family, characterized by a very high ornamental value, pleasant flower scent and taste. For all these reasons, flowers are currently used to produce perfumes or valorized as actual ingredient of different recipes, since they are completely edible. P. tuberosa is one out of 40 species studied in INTERREG ALCOTRA “ANTEA” project, which aim is to extend the use of edible flowers as functional food and enlarge the number of the species used for the supply chain of the edible flowers. Fresh flowers were analyzed in order to characterize them from the nutrition point of view. They show good polyphenols content and antioxidant activity (DPPH assay), while flavonoids, anthocyanins and carotenoids amounts are low. On the other hand, P. tuberosa flowers can be a real source of vitamin C, because of the high quantities of this molecule in the petals. Soluble sugars are present in small amount. High quantities of P. tuberosa flowers are difficult to obtain due to low bulb multiplication rate and poor seed germination. For these reasons, in vitro culture was performed to facilitate plant propagation. Bulbs were surface-sterilized for 30’’ in ethanol 70 % and then for 20’ in NaClO 2.5 % solution, while seeds were surface-sterilized for 20’in NaClO 1 % solution. Both were rinsed twice with autoclaved distilled water for 10 minutes after sterilization. The bulbs were cultured in jars containing MS agarized substrate enriched with 3% sucrose, 1.5 mg/L BA, 0.5 mg/L IAA and 0.7% agar (pH 5.8). Seeds were germinated in Petri dishes with agar-water substrate and then 14 different clones were selected and cultured in jars. The multiplication rate of the clones was very variable but some of them reached a good multiplication rate.

Tasting the unexpected: disconfirmation of expectations leads to lower perceived food value in an invertebrate

To make sensible decisions, both humans and other animals must compare the available options against a reference point—either other options or previous experience. Options of higher quality than the reference are considered good value. However, many perceptible attributes of options are value-neutral, such as flower scent. Nonetheless, such value-neutral differences may be part of an expectation. Can a mismatch between the expectation and experience of value-neutral attributes affect perceived value? Consumer psychology theory and results suggest it can. To test this in a non-human animal, we manipulated a value-neutral aspect of a food source—its taste—while keeping its absolute value—its sweetness—the same. Individual ants ( Lasius niger ) were allowed to drink either lemon- or rosemary-flavoured 1 M sucrose. After three successive visits to the food, we switched the taste in the last, fourth, visit to induce a disconfirmation of expectations. In control trials, ants received the same taste on all four visits. Disconfirmed ants showed lower food acceptance and laid less pheromone on the way back to the nest, even though the molarity of the food was unchanged. As ants recruit nest-mates via pheromone depositions, fewer depositions indicate that the ants valued the food less. Thus, an expectation of value-neutral attributes can influence the perceived value of a resource. Such influences of value-neutral variables on value perception may affect how animals interact with and exploit their environment, and may contribute to phenomena such as flower constancy.

Carnal Flowers, Charnel Flowers

This chapter focuses on a single flower scent—the tuberose—strongly associated with the fragrance of Victorian decadence. Contrasting with the more delicate scent of the violet explored in Chapter 2 is the powerful perfume of the tuberose, an exotic hothouse flower, its fragrance evoking the body and decay. Starting with Shelley, this chapter tracks this heady fragrance through a range of texts to concentrate on three poems by late Victorian minor poets—Mark André Raffalovich, Mary Robinson, and Theodore Wratislaw—and shows how the scent of the tuberose is bound up with dangerous or voluptuous pleasures, with love, eroticism, criminality, and death.