文献类型：期刊文献

英文题名：Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China

作者：Huang, Mingzheng Li, Tingting Hardie, W. James Tang, Weiyuan Li, Xin

第一作者：黄名正

机构：[1] College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guizhou, Guiyang, China; [2] College of Liquor and Food Engineering, Guizhou University, Guizhou, Guiyang, China; [3] College of Food Science and Engineering, Changzhou University, Jiangsu, Changzhou, China; [4] School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guizhou, Guiyang, China

第一机构：贵州理工学院

年份：2022

卷号：37

期号：3

起止页码：163-180

外文期刊名：Flavour and Fragrance Journal

收录：EI(收录号：20221011742642);Scopus(收录号：2-s2.0-85125531108)

语种：英文

外文关键词：Principal component analysis - Aromatic compounds - Location - Volatile organic compounds - Mass spectrometry - Gas chromatography - Odors

摘要：Rosa roxburghii Tratt (Chestnut rose) is native to China where it is cultivated for its strongly aromatic hips (pseudo fruits); locally known as cili. Increasing interest in cili for food and beverage products prompted an evaluation of its aroma compounds and the influence of geographic source. Accordingly, the volatile compounds in cili from five locations in Guizhou province were analysed by headspace-solid-phase microextraction coupled with gas chromatography-mass spectrometry. Sixty-seven volatile compounds were identified. Principal component analysis distinguished three sample groups by geographic source. The aroma of cili juice from each location was characterized by quantitative descriptive analysis using six odour descriptors. Cili aroma was predominantly sweet/fruity, floral and green, but geographic source significantly influenced the intensity of the sweet/fruity and floral notes. Odour activity analyses indicated that 40 volatile compounds contribute appreciably to the aroma of cili. Of those compounds, only ten esters, two aldehydes, one alcohol and one aromatic compound were common to all regional samples. Those findings extend the range of volatiles detected in cili. These results identify those that are present in odour active amounts and provide the first evidence of the impact of geographic source on the aroma and flavour of cili. ? 2022 John Wiley & Sons Ltd.