Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2507229 | Journal of Food and Drug Analysis | 2016 | 6 Pages |
Abstract
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.
Keywords
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Food Science
Authors
Cai-Yun Zhao, Jie Xue, Xu-Dong Cai, Jing Guo, Biao Li, Shun Wu,