Characterization of aroma compounds in Rosa roxburghii Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

Xiaofang Sheng; Mingzheng Huang; Tingting Li; Xin Li; Shunyou Cen; Qinyang Li; Qun Huang; Weiyuan Tang

doi:10.1016/j.fochx.2023.100632

Characterization of aroma compounds in Rosa roxburghii Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

Food Chem X. 2023 Mar 8:18:100632. doi: 10.1016/j.fochx.2023.100632. eCollection 2023 Jun 30.

Authors

Xiaofang Sheng¹, Mingzheng Huang², Tingting Li¹, Xin Li³, Shunyou Cen⁴, Qinyang Li¹, Qun Huang³, Weiyuan Tang^{1

2}

Affiliations

¹ College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China.
² College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China.
³ School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, Guizhou, China.
⁴ Guizhou Hongcai Junong Investment Co., Ltd., Liupanshui, Guizhou, China.

Abstract

Rosa roxburghii Tratt (RRT) has become popular owing to its high vitamin C content. Volatiles are important factors that affect the quality of RRTs and their processed products. In this study, volatile compounds were extracted using headspace-solid phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE); 143 volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS), and RRT from different origins were well distinguished based on principal component analysis. 45 odor-active components were identified using gas chromatography-olfactometry (GC-O). Through quantitative descriptive analysis (QDA), there were prominent "grassy" and "tea-like" attributes in RRT. Partial least-squares regression (PLSR) revealed that Longli RRT was greatly related to "tea-like" and "woody" attributes. Among the volatiles identified, alcohols and esters were considered the dominant volatile compounds of RRT, 4-methoxy-2,5-dimethyl-3(2H)-furanone was the most prominent compound. This study enriches the flavor chemistry theory of RRT and provides a scientific basis for optimizing the aroma of RRT and its processed products.

Keywords: Gas chromatography-olfactometry (GC-O); Partial least squares regression (PLSR); Principal component analysis (PCA); Quantitative descriptive analysis; Rosa roxburghii Tratt (RRT); Volatile compounds.