采用顶空固相微萃取-气质联用定量与闻香仪相结合的方法,对包括细胞液、玫瑰纯露与玫瑰饮料在内的3种玫瑰深加工产品的关键香气成分进行了分析研究,并结合香气值理论,确定了玫瑰细胞液的关键香气成分为β-苯乙醇、香茅醇、香叶醇和丁子香酚;决定玫瑰纯露质量的主要风味化合物包括:β-苯乙醇、香茅醇、香叶醇、丁子香酚、芳樟醇和玫瑰醚;玫瑰饮料中4种主要呈香化合物分别为:β-苯乙醇、丁子香酚、香茅醇和芳樟醇。

In this paper,HS-SPME-GC /MSand Olfactometry were used in the analysis of the key aroma compounds in three kinds of rose-based products,including rose cell sap,rose hydrosol and rose drinks. It was confirmed that the key aroma components of rose cell sap were β-phenylethyl alcohol,citronellol,geraniol andeugenol; the main flavor compounds in Rose Hydrosol were β-phenylethyl alcohol,citronellol,geraniol,eugenol,linalool and rose oxide; while the four major aroma compounds in rose drinks were β-phenethyl alcohol,eugenol,geraniol and linalool.