Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity

Rosa roxburghii tratt (RRT), widely distributed in the southwest of China, is favored by consumers for its good taste and healthy functions. In this study, thirty-seven compounds of Rosa roxburghii Tratt (RRT) were identified and quantified by gas chromatography–olfactometry (G–O) and gas chromatogr...

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Published inMolecules (Basel, Switzerland) Vol. 26; no. 20; p. 6202
Main Authors Niu, Yunwei, Wang, Ruolin, Xiao, Zuobing, Sun, Xiaoxin, Wang, Pinpin, Zhu, Jiancai, Cao, Xueying
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 14.10.2021
MDPI
Subjects
Acids
Aroma
characteristic compounds
Chromatography
Ethyl butanoate
Ethyl butyrate
Factorial design
Food
Fruits
Gas chromatography
GC–MS–O
key note
Mass spectrometry
Mass spectroscopy
Odor intensity
odor threshold
Odors
Olfactometers
omission tests
Rosa roxburghii
Rosa roxburghii tratt
Sensory evaluation
Synergistic effect
Volatile compounds
China
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Summary:Rosa roxburghii tratt (RRT), widely distributed in the southwest of China, is favored by consumers for its good taste and healthy functions. In this study, thirty-seven compounds of Rosa roxburghii Tratt (RRT) were identified and quantified by gas chromatography–olfactometry (G–O) and gas chromatography–mass spectrometry (GC–MS) analysis. Furthermore, ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutyrate, and ethyl hexanoate were present with much higher odor activity values (OAVs) than other compounds. The key notes were confirmed by omission tests. Possible interaction among key notes was investigated through odor intensity determination and sensory analysis. It showed fruity and woody notes had synergistic effects. Full factorial design was used to evaluate the notes contribution to the whole odor. One important finding is the major effect of order interactions, fruity note (X1) and woody note (X4) especially, emphasizing the existence of complex interactions occurring between odor notes. The interaction X1X4 was further investigated. The woody note has a positive effect when the fruity note is also in the mixture but tends to show a negative effect otherwise.
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ISSN:1420-3049
1420-3049
DOI:10.3390/molecules26206202