Assessment of the key aroma compounds in rose-based products

Authors

C.-Y. Zhao
J. Xue
X.-D. Cai
J. Guo
B. Li
S. Wu

Abstract

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. © 2016

ScienceDirect Link

10.1016/j.jfda.2016.02.013

Recommended Citation

Zhao, C.-Y.; Xue, J.; Cai, X.-D.; Guo, J.; Li, B.; and Wu, S. (2016) "Assessment of the key aroma compounds in rose-based products," Journal of Food and Drug Analysis: Vol. 24 : Iss. 3 , Article 4.
Available at: https://doi.org/10.1016/j.jfda.2016.02.013

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This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Fulltext URL

https://www.sciencedirect.com/science/article/pii/S1021949816300369/pdfft?md5=eefc90078a1d8bb28ff0963a5937e284&pid=1-s2.0-S1021949816300369-main.pdf