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The petals of 24 different rose varieties were extracted with a pentane/dichloromethane mixture, and the extracts obtained were analyzed by gas chromatography/mass spectrometry. Approximately 30 compounds were identified, distributed in different combinations in the various species or cultivars. The main component was phenylethanol, but some roses showed unusually high levels of benzyl alcohol. In some cases nerol and geraniol were also present in considerable concentrations. 4-Vinylphenol was detected in two samples of Rosa gallica. A sensorial test was performed by some flavorists to evaluate the most interesting extracts. Keywords: Roses; volatiles; GC/MS; essential oil

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