Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity

Abstract

Rosa roxburghii tratt (RRT), widely distributed in the southwest of China, is favored by consumers for its good taste and healthy functions. In this study, thirty-seven compounds of Rosa roxburghii Tratt (RRT) were identified and quantified by gas chromatography–olfactometry (G–O) and gas chromatography–mass spectrometry (GC–MS) analysis. Furthermore, ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutyrate, and ethyl hexanoate were present with much higher odor activity values (OAVs) than other compounds. The key notes were confirmed by omission tests. Possible interaction among key notes was investigated through odor intensity determination and sensory analysis. It showed fruity and woody notes had synergistic effects. Full factorial design was used to evaluate the notes contribution to the whole odor. One important finding is the major effect of order interactions, fruity note (X1) and woody note (X4) especially, emphasizing the existence of complex interactions occurring between odor notes. The interaction X1X4 was further investigated. The woody note has a positive effect when the fruity note is also in the mixture but tends to show a negative effect otherwise.

A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation

“…Overall, we detected 61 volatile compounds in the headspace of the cili wines. By comparison the number of volatile compounds reported in cili juice are 67 [23], and 37 [53]. Although fermentation is expected to significantly change the profile of volatile compounds, esters, higher alcohols, and volatile phenols, were the predominant constituents of our cili wines and the cili juice examined by Huang et al 2022 [23].…”

Analysis of Volatile Components in Rosa roxburghii Tratt. and Rosa sterilis Using Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry

“…Volatile organic compounds (VOCs) can affect the flavor of fruits, attract animals to spread seeds [11], and also have antimicrobial properties that help to prolong the storage time of fruits [12]. Flavor is an essential characteristic of VOCs in fruit, the intensity of which influences the acceptance and purchasing desire of the consumer [13]. RR and RS, as third-generation fruits, are usually mixed and processed for sale as juices, jams, wines, and…”

“…However, the proportion of RR and RS paired in the products lacks criteria; thus, the analysis of signature difference flavor components between RR and RS is crucial and can contribute to the quality control and development of new products. Recently, studies on flavor components have mainly focused on RR from Guizhou province, China [13,14], while fewer studies have been conducted on the differences in flavors between RR and RS [10].…”

Culturable endophytic Sordariomycetes from Rosa roxburghii: New species and lifestyles

“…(Rosaceae) is a perennial deciduous shrub that is famous for its considerable nutritional benefits owing to an abundance of vitamin C, superoxide dismutase, and flavonoids. More importantly, it has immense medicinal value in treating dyspepsia, enteritis, and scurvy (Wang et al, 2018; Dong et al, 2021; Niu et al, 2021). Given the findings obtained in our previous studies, some endophytic fungi isolated from R. roxburghii can only be characterized at the genus level and may belong to new taxa.…”