文献类型：期刊文献

英文题名：Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach

作者：Sheng, Xiaofang Li, Xin Lu, Xinxin Liu, Xiaohui Tang, Weiyuan Yu, Zhihai Liu, Xiaozhu Zhang, Fei Huang, Qun Huang, Mingzheng

第一作者：Sheng, Xiaofang

通信作者：Huang, MZ[1];Huang, Q[2];Tang, WY[3]

机构：[1]Guizhou Med Univ, Guizhou Prov Engn Res Ctr Hlth Food Innovat Mfg, Sch Publ Hlth, Guiyang, Guizhou, Peoples R China;[2]Guizhou Inst Technol, Sch Food & Pharmaceut Engn, Guiyang, Guizhou, Peoples R China;[3]Guizhou Univ, Coll Liquor & Food Engn, Guiyang, Guizhou, Peoples R China;[4]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang, Guizhou, Peoples R China

第一机构：Guizhou Med Univ, Guizhou Prov Engn Res Ctr Hlth Food Innovat Mfg, Sch Publ Hlth, Guiyang, Guizhou, Peoples R China

通信机构：corresponding author), Boshi Rd, Guiyang, Guizhou, Peoples R China;corresponding author), Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang, Guizhou, Peoples R China;corresponding author), Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang, Guizhou, Peoples R China.|贵州理工学院食品药品制造工程学院;贵州理工学院;

年份：2024

卷号：24

外文期刊名：FOOD CHEMISTRY-X

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001340036300001)】；

基金：This research was funded by National Natural Science Foundation of China (32260641) , Guizhou Provincial Science and Technology Department ([2024]512, [2024]QL366, KXJZ[2024]021) , Department of Education of Guizhou Province ([2022]050, [2024]164) .

语种：英文

外文关键词：Quantitative descriptive analysis; Volatile compounds; GC-MS-O; Key aroma compounds; Aroma recombination and omission tests

摘要：Rosa roxburghii Tratt (RRT) is esteemed for its unique aroma and nutritional value. Analyzing RRT juice samples from four elevations using GC-MS and GC-O, 99 volatile compounds were identified with 37 exhibiting aroma activity. 29 compounds including aldehydes, alcohols, and terpenes, were key contributors to RRT's aroma, based on high OAVs. Aroma recombination and omission tests confirmed 18 key aroma compounds in RRT while 2,5-Dimethyl-4-methoxy-3(2H)-furanone, hexanal, furfuryl acetate, furaneol acetate, and benzaldehyde as critical aroma compounds. The sigma-tau graph revealed additive interactions among primary aroma compounds, indicating synergistic effects on RRT's overall aroma profile. Longli produced the most fragrant RRT at the lowest elevation of the four producing areas.