Assessment of the key aroma compounds in rose-based products

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.

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