{
  "abstract": "Rose odors greatly influence consumer preferences for cultivated rose plants, yet systematic methods for characterizing rose odors remain limited. This study sought to (1) develop the first dedicated odor wheel for rose plants and (2) compare two recently developed hierarchical methods for evaluating sensory descriptors—the Hierarchical-Rate-All-That-Apply (HRATA) approach and the Hierarchical-Check-All-That-Apply (HCATA) approach—which have never previously been compared. The rose odor wheel had three hierarchical levels: 87 attributes, 24 categories, and 7 families (total of 118 terms). It was developed after reviewing the literature on rose odor compounds and descriptions of commercial cultivars. Feedback from both experts and naïve consumers was subsequently collected to refine and finalize the wheel's hierarchical organization. Next, this rose odor wheel was used by two balanced panels of 74 participants, who evaluated 9 fragrant rose cultivars in pots in an open tunnel. Participants had been assigned either the HRATA method (applicable terms selected and rated on a 3-point intensity scale) or the HCATA method (applicable terms simply selected without intensity rating). Both methods generally yielded the same distinct odor profiles for the rose cultivars. Out of the 118 initial terms, 33 terms were significantly involved in differentiating the rose cultivars when either method was used; an additional 29 terms were significant with only one method. The most frequently selected terms included floral, fruity, vegetal, powdery, and rose water. System Usability Scale scores indicated good usability and were equivalent for the two methods. However, participants emphasized the importance of receiving prior training in odor recognition and wheel use. The HRATA and HCATA methods thus provided broadly comparable results when used to characterize complex rose odors. Their hierarchical structure appeared to allow participants to respond based on their capacity to distinguish odors. The rose odor wheel represents the first potential structured tool for evaluating rose odor, but must be validated using a wider range of cultivars and users. In conclusion, these approaches offer promising alternatives to traditional sensory profiling when evaluating fragrant ornamental plants.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 8,
  "authors": [
    {
      "name": "Ronan Symoneaux"
    },
    {
      "name": "Léa Martin"
    },
    {
      "name": "Jean-Claude Caissard"
    },
    {
      "name": "Sylvie Baudino"
    },
    {
      "name": "Benoît Boachon"
    },
    {
      "name": "Tatiana Thouroude"
    },
    {
      "name": "Fabrice Foucher"
    },
    {
      "name": "Laurence Hibrand-Saint Oyant"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/7tz2sgr1q0512.bib",
  "cited_by": 0,
  "doi": "10.1016/j.foodqual.2026.106162",
  "fulltext_url": null,
  "id": "7tz2sgr1q0512",
  "issns": [
    "0950-3293"
  ],
  "landing_url": "https://hal.science/hal-05857000v1",
  "language": "en",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.sde"
    ],
    [
      "hal",
      "1.sde.be"
    ],
    [
      "openalex",
      "1106|Sensory Analysis and Statistical Methods"
    ]
  ],
  "openalex": "W7225181349",
  "pdf_url": "https://www.sciencedirect.com/science/article/pii/S0950329326003162/pdf",
  "pmcid": null,
  "pmid": null,
  "published": "2026-11-09",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/7tz2sgr1q0512.ris",
  "sources": [
    {
      "first_seen": "2026-11-09T12:20:29Z",
      "native_id": "hal-05857000",
      "source": "hal",
      "url": "https://hal.science/hal-05857000v1"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "hal:1.sde.be",
      "subfield": "ecology"
    },
    {
      "field": "earth",
      "origin": "hal:0.sde",
      "subfield": "environmental-science"
    }
  ],
  "title": "Development of a rose odor wheel and comparison of HCATA and HRATA methods for rose plant odor characterization",
  "title_text": "Development of a rose odor wheel and comparison of HCATA and HRATA methods for rose plant odor characterization",
  "type": "peer-reviewed",
  "updated_at": "2026-11-09T12:20:29Z",
  "url": "https://research.draconitic.com/paper/7tz2sgr1q0512",
  "venue": "Food Quality and Preference",
  "versions": []
}