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

• Published in: Molecules (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
• Language: English
• Published: Basel MDPI AG 14.10.2021; MDPI
• Subjects: Acids; characteristic compounds; Chromatography; Food; Fruits; GC–MS–O; key note; odor threshold; Odors; omission tests; Rosa roxburghii tratt; China

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...