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We tried to establish an evaluation technique for the varietal characteristics of lavender oil to compare their fragrance components. Nine cultivars of Lavandula angustifolia and 6 cultivars of lavandin (L. angustifolia × L. latifolia) plants were cultivated in Tsukuba, Ibaraki and 3 cultivars of lavandin were cultivated each in Kitahiroshima, Hokkaido, and Unzen, Nagasaki in Japan. The fragrance ingredients were extracted with ether by immersing from their calyces, which were adjacent to flowers. The extract solution was analyzed with gas chromatography–mass spectrometry. The concentration data were then converted into the ratio between the precursor and the product which relate to the estimated fragrance ingredient formation. The precursor and products of two types of reaction were analyzed: linalool and linalyl acetate, and lavandulol and lavandulyl acetate as the characteristic alcoholic fragrances and their acylated derivatives in L. angustifolia and lavandin, and borneol and camphor as the alcoholic fragrance and its specific oxidized derivative in lavandin only (precursor and its product, in that order). The analytical results of different sampling dates of every variety showed a similar fluctuating pattern of ratios during flowering periods in a cultivation location in different years. The relative positions of ratios among varieties were nearly constant and also showed similar results in different cultivation locations in different years. This result suggested that differences in the component ratios among varieties by testing same-stage calyces in the same cultivation area sampled on the same day showed varietal characteristics.

Evaluation of Lavender Varietal Characteristics Using Three Content Ratios between Alcohol-based Fragrance Ingredients and Their Derivatives