Assessment of the key aroma compounds in rose-based products

In this study, headspace solid phase microextraction–gas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-based products, including low-temperature extracts (LTEs), high-temperature extracts (HTEs), and rose drinks (RDs). In com...

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Detalles Bibliográficos
Autores principales: Zhao, Cai-Yun, Xue, Jie, Cai, Xu-Dong, Guo, Jing, Li, Biao, Wu, Shun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9336667/
https://www.ncbi.nlm.nih.gov/pubmed/28911551
http://dx.doi.org/10.1016/j.jfda.2016.02.013
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author Zhao, Cai-Yun
Xue, Jie
Cai, Xu-Dong
Guo, Jing
Li, Biao
Wu, Shun
author_facet Zhao, Cai-Yun
Xue, Jie
Cai, Xu-Dong
Guo, Jing
Li, Biao
Wu, Shun
author_sort Zhao, Cai-Yun
collection PubMed
description In this study, headspace solid phase microextraction–gas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-based products, including low-temperature extracts (LTEs), high-temperature extracts (HTEs), and rose drinks (RDs). In combination with the Guadagni theory, it was confirmed that the key aroma components of LTE were β-phenyl ethyl alcohol, citronellol, geraniol, and eugenol. The main aroma compounds in HTE were β-phenyl ethyl alcohol, citronellol, geraniol, eugenol, linalool, and rose oxide. The four key aroma compounds in RDs were β-phenyl ethyl alcohol, eugenol, geraniol, and linalool.
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spelling pubmed-93366672022-08-09 Assessment of the key aroma compounds in rose-based products Zhao, Cai-Yun Xue, Jie Cai, Xu-Dong Guo, Jing Li, Biao Wu, Shun J Food Drug Anal Original Article In this study, headspace solid phase microextraction–gas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-based products, including low-temperature extracts (LTEs), high-temperature extracts (HTEs), and rose drinks (RDs). In combination with the Guadagni theory, it was confirmed that the key aroma components of LTE were β-phenyl ethyl alcohol, citronellol, geraniol, and eugenol. The main aroma compounds in HTE were β-phenyl ethyl alcohol, citronellol, geraniol, eugenol, linalool, and rose oxide. The four key aroma compounds in RDs were β-phenyl ethyl alcohol, eugenol, geraniol, and linalool. Taiwan Food and Drug Administration 2016-04-27 /pmc/articles/PMC9336667/ /pubmed/28911551 http://dx.doi.org/10.1016/j.jfda.2016.02.013 Text en © 2016 Taiwan Food and Drug Administration https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) ).
spellingShingle Original Article
Zhao, Cai-Yun
Xue, Jie
Cai, Xu-Dong
Guo, Jing
Li, Biao
Wu, Shun
Assessment of the key aroma compounds in rose-based products
title Assessment of the key aroma compounds in rose-based products
title_full Assessment of the key aroma compounds in rose-based products
title_fullStr Assessment of the key aroma compounds in rose-based products
title_full_unstemmed Assessment of the key aroma compounds in rose-based products
title_short Assessment of the key aroma compounds in rose-based products
title_sort assessment of the key aroma compounds in rose-based products
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9336667/
https://www.ncbi.nlm.nih.gov/pubmed/28911551
http://dx.doi.org/10.1016/j.jfda.2016.02.013
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AT guojing assessmentofthekeyaromacompoundsinrosebasedproducts
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AT wushun assessmentofthekeyaromacompoundsinrosebasedproducts

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