Cai-Yun Zhao ^a,*, Jie Xue ^a, Xu-Dong Cai ^b, Jing Guo ^b, Biao Li ^b, Shun Wu ^a

^a China National Research Institute of Food and Fermentation Industries, Beijing, China
^b NI'S International Rose Industry Co., Ltd, ZaoYang HuBei, China

 

In this study, headspace solid phase microextraction–gas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-based products, including low-temperature extracts (LTEs), high-temperature extracts (HTEs), and rose drinks (RDs). In combination with the Guadagni theory, it was confirmed that the key aroma components of LTE were β-phenyl ethyl alcohol, citronellol, geraniol, and eugenol. The main aroma compounds in HTE were β-phenyl ethyl alcohol, citronellol, geraniol, eugenol, linalool, and rose oxide. The four key aroma compounds in RDs were β-phenyl ethyl alcohol, eugenol, geraniol, and linalool.

 

Keywords: GC-MS, GC-olfactometry, high-temperature extract (HTE), low-temperature extract (LTE), rose drinks (RD)