Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography–olfactometry and partial least squares regression

Abstract To characterise the key aroma compounds of rose essential oils, five samples (Rosa damascena essential oil, Rosa centifolia essential oil, Rosa alba essential oil, Rosa rugosa cv. ‘Plena’ essential oil, Rosa xanthina Lindl essential oil) were analysed by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and quantitative descriptive analysis (QDA). Thirty-nine aroma compounds were selected as key aroma compounds by GC-MS and GC-O. The aroma of rose essential oils was described by 10 sensory attributes such as honey, sweet, fermented, spicy, fruity, woody, floral, herbal, green and fresh. The partial least squares regression (PLSR) result showed the relationship between key aroma compound and characteristic aromas of rose essential oils. This paper provided a reference for the flavourists.

[1]  Zuobing Xiao,et al.  Verification of key odorants in rose oil by gas chromatography−olfactometry/aroma extract dilution analysis, odour activity value and aroma recombination , 2017, Natural product research.

[2]  Jean-Pierre Dufour,et al.  Gas chromatography-olfactometry. , 2006, Journal of separation science.

[3]  M. D. de Peña,et al.  Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile. , 2001, Journal of agricultural and food chemistry.

[4]  Rakesh Kumar,et al.  Agronomic interventions for the improvement of essential oil content and composition of damask rose (Rosa damascena Mill.) under western Himalayas , 2013 .

[5]  K. Sowndhararajan,et al.  Effect of olfactory stimulation of isomeric aroma compounds, (+)-limonene and terpinolene on human electroencephalographic activity , 2015 .

[6]  Haiyan Yu,et al.  Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes. , 2011, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

[7]  D. Kalemba,et al.  Composition of rugosa rose (Rosa rugosa thunb.) hydrolate according to the time of distillation , 2015 .

[8]  M. Mirzaei,et al.  Damask rose (Rosa damascena Mill.) essential oil is affected by short-and long-term handling , 2016 .

[9]  G. Burlingame,et al.  Sensory Gas Chromatography for Evaluation of Taste and Odor Events in Drinking Water , 1992 .

[10]  A. Mannschreck,et al.  The Scent of Roses and Beyond: Molecular Structures, Analysis, and Practical Applications of Odorants , 2011 .

[11]  L. Yao,et al.  Genetic relationship analyses of oil-bearing roses in China using matK sequences , 2012 .

[12]  L. Moio,et al.  A new approach to examine the relationships between sensory and gas chromatography-olfactometry data using Generalized Procrustes analysis applied to six French Chardonnay wines. , 2003, Journal of agricultural and food chemistry.

[13]  Serge Gudin,et al.  Rose: Genetics and Breeding , 2010 .