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. 2023 Mar 8:18:100632.
doi: 10.1016/j.fochx.2023.100632. eCollection 2023 Jun 30.

Characterization of aroma compounds in Rosa roxburghii Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

Xiaofang Sheng  1 , Mingzheng Huang  2 , Tingting Li  1 , Xin Li  3 , Shunyou Cen  4 , Qinyang Li  1 , Qun Huang  3 , Weiyuan Tang  1   2
Affiliations

Characterization of aroma compounds in Rosa roxburghii Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

Xiaofang Sheng et al. Food Chem X. .

Abstract

Rosa roxburghii Tratt (RRT) has become popular owing to its high vitamin C content. Volatiles are important factors that affect the quality of RRTs and their processed products. In this study, volatile compounds were extracted using headspace-solid phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE); 143 volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS), and RRT from different origins were well distinguished based on principal component analysis. 45 odor-active components were identified using gas chromatography-olfactometry (GC-O). Through quantitative descriptive analysis (QDA), there were prominent "grassy" and "tea-like" attributes in RRT. Partial least-squares regression (PLSR) revealed that Longli RRT was greatly related to "tea-like" and "woody" attributes. Among the volatiles identified, alcohols and esters were considered the dominant volatile compounds of RRT, 4-methoxy-2,5-dimethyl-3(2H)-furanone was the most prominent compound. This study enriches the flavor chemistry theory of RRT and provides a scientific basis for optimizing the aroma of RRT and its processed products.

Keywords: Gas chromatography-olfactometry (GC-O); Partial least squares regression (PLSR); Principal component analysis (PCA); Quantitative descriptive analysis; Rosa roxburghii Tratt (RRT); Volatile compounds.

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Conflict of interest statement

The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: This research was supported by the National Natural Science Foundation of China (32260641); Guizhou Provincial Science and Technology Foundation ([2022]360, [2021]174); Guizhou Fruit Wine Brewing Engineering Research Center (Qianjiaoji (2022)050); Guizhou Rosa roxburghii Tratt Research Center（Qiankezhongyindi[2021]4009) and Science and Technology Foundation of Liupanshui (52020-2019-N-02).

Figures

Fig. 1
Fig. 1
Heatmap of the volatile substance of RRT juice.
Fig. 2
Fig. 2
PCA analysis of the volatile substance of RRT juice (A: extracted by SAFE; B: extracted by HS-SPME).
Fig. 3
Fig. 3
Quantitative descriptive analysis of RRT juice.
Fig. 4
Fig. 4
PLSR analysis of the volatile substance of RRT juice (A: extracted by SAFE; B: extracted by HS-SPME).
See this image and copyright information in PMC

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