Determination of volatile compounds of the first rose oil and the first rose water by HS-SPME/GC/MS techniques

Koksal, N; Saribas, R; Kafkas, Ebru; Aslancan, H; Sadighazadi, S

doi:10.4314/ajtcam.v12i4.21

Cited by 19 publications

(5 citation statements)

References 14 publications

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“…On the other hand, major components of hydrosol appeared to be citronellol (34.7%) and geraniol (24.1%). This result follows a previous study which researched the volatile components of rose hydrosol (Koksal et al, 2015). These two monoterpene alcohols were known by their sweet, floral, and rose-like notes (Baser et al, 2003;Chen and Viljoen, 2010).…”

Section: Volatile Component Compositions Of Fresh Rose Flowers and Hysupporting

confidence: 64%

Physiological and Psychological Effects of Rose ‘Wishing’ Flowers and Their Hydrosols on the Human Autonomic Nervous System and Mood State

et al. 2017

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Physiological and psychological effects of rose aromas have been reported. Many of these reports focused on the effect of rose essential oils, but the effect of rose fresh flowers on humans has not been sufficiently reported. We were also interested in the possibility of using rose hydrosol, a byproduct of the rose essential oil manufacturing process, for aromatherapy. In this study, the physiological and psychological effects of rose 'Wishing' fresh flowers and their hydrosols on humans were evaluated. R-R power spectral analysis of heart beats revealed the sedative effect of the fresh flowers' scent. On the other hand, hydrosols did not show such an effect. Gas chromatography (GC) and GC-mass spectrometry (GC-MS) analysis indicated the possibility that the sedative effect of the fresh flowers' scent was derived from β-caryophyllene, phenylethyl acetate, and 3,5-dimethoxy toluene. It is possible that fresh rose flowers may be an alternative to rose essential oils in aromatherapy.

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Section: Volatile Component Compositions Of Fresh Rose Flowers and Hysupporting

confidence: 64%

Physiological and Psychological Effects of Rose ‘Wishing’ Flowers and Their Hydrosols on the Human Autonomic Nervous System and Mood State

et al. 2017

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“…In Bulgarian rose ( Rosa damascene ) essential oil, the most abundant components are phenethyl alcohol, citronellol, heneicosane, pentadecane, eugenol, methyleugenol, and geraniol ( Won et al, 2009 ; Kiralan, 2015 ; Koksal et al, 2015 ). The first rose water ( R. damascene ) comprised benzoic acid 2-hydroxy-3-methyl butyl ester, geranyl acetate, carbamic acid methyl ester, linalool, eucalyptol, citronellol, geraniol, and methyleugenol ( Koksal et al, 2015 ). In other rose ( Rosa L.) species ( R. dumalis , R. canina , R. dumalis subsp.…”

Section: Volatile Compositionmentioning

confidence: 99%

Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation

et al. 2022

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Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They are used in defense mechanisms, along with mechanisms to attract pollinators and seed dispersers. In addition, they are economically important for the quality of crops, as well as quality in the perfume, cosmetics, food, drink, and pharmaceutical industries. Floral scents and fruit aromas share many volatile organic compounds in flowers and fruits. Volatile compounds are classified as terpenoids, phenylpropanoids/benzenoids, fatty acid derivatives, and amino acid derivatives. Many genes and transcription factors regulating the synthesis of volatiles have been discovered. In this review, we summarize recent progress in volatile function, composition, biosynthetic pathway, and metabolism regulation. We also discuss unresolved issues and research perspectives, providing insight into improvements and applications of plant VOCs.

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“…It is listed as a product with the official symbol of geographical indications of China. Rose tea contains a variety of bioactive components such as amino acids, flavonoids, polyphenols, and pigments (Koksal et al., 2015; Qin et al., 2018; Yang & Shin, 2017), and it is rich in volatile aroma components such as citronellol, geraniol, and benzyl alcohol. Aromatic compounds extracted from roses can be used in perfumes and flavorings (Fang et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Quality assessment of rose tea with different drying methods based on physicochemical properties, HS–SPME–GC–MS, and GC–IMS

Liu

Liu²,

Han

et al. 2023

Journal of Food Science

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The purpose of this study is to compare the physicochemical properties and volatile flavor compounds of rose tea obtained by the methods of normal temperature drying, hot‐air drying (HAD), and vacuum freeze‐drying (VFD) and to evaluate the quality of rose tea. The physicochemical results showed that the content of ascorbic acid (VC) and the pH value was the highest in rose tea obtained by HAD. The contents of anthocyanin, proanthocyanidins, and total phenols were highest in rose tea obtained by VFD. However, there was no significant difference in total flavonoids between drying methods. The volatile organic compounds (VOCs) in rose tea with different drying methods were analyzed by headspace solid‐phase microextraction–gas chromatography–mass spectroscopy (HS–SPME–GC–MS) and HS GC–ion mobility spectroscopy (HS–GC–IMS), and the flavor fingerprint of rose tea was established by principal component analysis (PCA). The concentration of VOCs in rose tea varied greatly with different drying methods. The main flavor compounds of rose tea were alcohols, esters, aldehydes, and terpenoids. HS–GC–IMS was used for the identification of volatile flavor compounds of rose tea, thereby helping to assess the quality of rose tea. In addition, the rose tea samples with different drying methods were well distinguished by PCA. This study deepens the understanding of the physicochemical properties and volatile flavor compounds of rose tea with different drying methods and provides a reference for the identification of rose tea with different drying methods. Practical Application This study deepens the understanding of the physicochemical properties and volatile flavor compounds of rose tea with different drying methods and provides a reference for the identification of rose tea with different drying methods. It also provides an effective theoretical basis for consumers to buy rose tea.

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Determination of volatile compounds of the first rose oil and the first rose water by HS-SPME/GC/MS techniques

Cited by 19 publications

References 14 publications

Physiological and Psychological Effects of Rose ‘Wishing’ Flowers and Their Hydrosols on the Human Autonomic Nervous System and Mood State

Physiological and Psychological Effects of Rose ‘Wishing’ Flowers and Their Hydrosols on the Human Autonomic Nervous System and Mood State

Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation

Quality assessment of rose tea with different drying methods based on physicochemical properties, HS–SPME–GC–MS, and GC–IMS

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