Food and Fermentation Industries >

2021 , Vol. 47 >Issue 4: 237 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025956

Determination of volatile components in Rosa roxburghii Tratt juice and the analysis of its contribution for aroma

  • LI Tingting ,
  • HUANG Mingzheng ,
  • TANG Weiyuan ,
  • LI Qinyang ,
  • LOU Kangning
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  • 1(College of Brewing and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550025, China)

Received date: 2020-10-21

  Revised date: 2020-11-13

  Online published: 2021-03-16

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Abstract

In order to comprehensively analyze volatile components in Rosa roxburghii Tratt and its aroma contribution, the volatile components in Rosa roxburghii Tratt juice were qualitatively and quantitatively analyzed by head space-solid phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) combined with GC-MS. And the volatile compounds' contributions for the overall Rosa roxburghii Tratt flavors were evaluated employing odor active value (OAV). The results showed that 67 and 86 volatile compounds were detected in Rosa roxburghii tratt juice by HS-SPME and SAFE methods, and a total of 119 volatile compounds were identified which consisted of 49 esters, 28 alcohols, 9 acids, 16 aldehydes and ketones, 6 terpenes, 9 aromatics and 2 others. The two methods had different extraction efficiency for volatiles, and HS-SPME was more effective in extracting compounds with low boiling point and high volatility, while SAFE could extract more compounds with relatively high boiling point and low volatility. Moreover, comprehensive results could be obtained through combination analysis of the results from these two methods and more kinds of volatile compounds could be identified.Furthermore, OAV analysis indicated that 38 volatiles, mainly esters, alcohols, aldehydes, and ketones, contribute appreciably to the aroma of Rosa roxburghii Tratt. Among them, 16 volatile components were identified as aroma-active compounds in Rosa roxburghii Tratt juice for the first time. The study could provide a scientific basis for aroma quality control and flavor evaluation during the storage and processing of Rosa roxburghii Tratt.

Key words： Rosa roxburghii Tratt; head space-solid phase microextraction; solvent-assisted flavor evaporation; volatile components; GC-MS; odor active value

Cite this article

LI Tingting , HUANG Mingzheng , TANG Weiyuan , LI Qinyang , LOU Kangning . Determination of volatile components in Rosa roxburghii Tratt juice and the analysis of its contribution for aroma[J]. Food and Fermentation Industries, 2021 , 47(4) : 237 -246 . DOI: 10.13995/j.cnki.11-1802/ts.025956

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