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 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. © 2016
Zhao, C.-Y.; Xue, J.; Cai, X.-D.; Guo, J.; Li, B.; and Wu, S.
"Assessment of the key aroma compounds in rose-based products,"
Journal of Food and Drug Analysis: Vol. 24
, Article 4.
Available at: https://doi.org/10.1016/j.jfda.2016.02.013
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