Temperature, an environmental factor affecting cut flowers’ physiological state, is expected to affect scent emission. We investigated scent emission from carnation cut flowers of two scent types (Dianthus caryophyllus L.), exhibiting fruity (because of methyl benzoate) and spicy (because of eugenol) scents, at various temperatures (10°C, 15°C, 23°C, and 28°C). Cut flowers harvested on the day of flower opening were used for analysis. Scent emission was significantly higher at 23°C and 28°C than at 10°C and 15°C until 1 or 2 days but was significantly lower at 8 and 10 days postharvest. Methyl benzoate emissions decreased faster than eugenol emissions. Considering the lower limit of noticeable scent, as per previous sensory evaluations of carnations, scent lasted the longest at 10°C and 15°C. After ~5 days of pretreatment at 10°C, scent emission was slightly improved at 23°C than at 23°C. Such cut flower management at 10°C before sale may contribute to the persistence of scent at room temperature in consumers’ homes after sale. Various factors, including the suppression of scent substrate consumption, regulation of scent emission from the cuticle, and influence on the expression of scent emission–related genes, may affect the retention of scent emission because of low temperature.