Characterization of aroma compounds in Rosa roxburghii Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

• Published in: Food Chemistry: X Vol. 18; p. 100632
• Main Authors: Sheng, Xiaofang, Huang, Mingzheng, Li, Tingting, Li, Xin, Cen, Shunyou, Li, Qinyang, Huang, Qun, Tang, Weiyuan
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.06.2023; Elsevier
• Subjects: Gas chromatography-olfactometry (GC-O); Partial least squares regression (PLSR); Principal component analysis (PCA); Quantitative descriptive analysis; Rosa roxburghii Tratt (RRT); Volatile compounds; Partial least squares regression (PLSR); Quantitative descriptive analysis; Gas chromatography-olfactometry (GC-O); Rosa roxburghii Tratt (RRT); Volatile compounds; Principal component analysis (PCA)
• DOI: 10.1016/j.fochx.2023.100632
• ISSN: 2590-1575

•The volatile compounds of Rosa roxburghii Tratt samples from 4 origins were extracted by SAFE, HS-SPME.•143 volatiles were identified in Rosa roxburghii Tratt.•45 odor-active compounds were determined by GC-O.•Sensory attributes, odor-active compounds and origins were correlated by PLSR. Rosa roxburghii Tratt (RRT) has become popular owing to its high vitamin C content. Volatiles are important factors that affect the quality of RRTs and their processed products. In this study, volatile compounds were extracted using headspace-solid phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE); 143 volatile compounds were identified by gas chromatography-mass spectrometry (GC–MS), and RRT from different origins were well distinguished based on principal component analysis. 45 odor-active components were identified using gas chromatography-olfactometry (GC-O). Through quantitative descriptive analysis (QDA), there were prominent “grassy” and “tea-like” attributes in RRT. Partial least-squares regression (PLSR) revealed that Longli RRT was greatly related to “tea-like” and “woody” attributes. Among the volatiles identified, alcohols and esters were considered the dominant volatile compounds of RRT, 4-methoxy-2,5-dimethyl-3(2H)-furanone was the most prominent compound. This study enriches the flavor chemistry theory of RRT and provides a scientific basis for optimizing the aroma of RRT and its processed products.