Food and Fermentation Industries >

2013 , Vol. 39 >Issue 12: 157 - 161

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.006

Food and Fermentation Industries

Research of the key aroma compounds in rose-based products

  • Zhao Cai-yun ,
  • Xue Jie ,
  • Cai Xu-dong ,
  • Guo Jing ,
  • Li Biao ,
  • Wu Shun
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Online published: 2013-12-25

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Abstract

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.

Key words： cell sap; rose hydrosol; rose drinks; HS-SPME; GC-MS; olfactometry

Cite this article

Zhao Cai-yun , Xue Jie , Cai Xu-dong , Guo Jing , Li Biao , Wu Shun . Research of the key aroma compounds in rose-based products[J]. Food and Fermentation Industries, 2013 , 39(12) : 157 -161 . DOI: 10.13995/j.cnki.11-1802/ts.2013.12.006

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