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

机构：[1] School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guizhou, Guiyang, China; [2] School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guizhou, Guiyang, China; [3] College of Liquor and Food Engineering, Guizhou University, Guizhou, Guiyang, China

第一机构：School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guizhou, Guiyang, China

年份：2024

卷号：24

外文期刊名：Food Chemistry: X

收录：EI(收录号：20244317229573);Scopus(收录号：2-s2.0-85206532713)

语种：英文

外文关键词：Aromatization - Terpenes

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 σ-τ 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. ? 2024 The Authors