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：Huang, Mingzheng

通信作者：Huang, MZ[1];Tang, WY[1]|[14440f5b0e6bfdfedf42f]唐维媛;

机构：[1]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang, Guizhou, Peoples R China;[2]Guizhou Univ, Coll Liquor & Food Engn, Guiyang, Guizhou, Peoples R China;[3]Changzhou Univ, Coll Food Sci & Engn, Changzhou, Jiangsu, Peoples R China;[4]Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang, Guizhou, Peoples R China

第一机构：贵州理工学院食品药品制造工程学院

通信机构：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：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);WOS:【SCI-EXPANDED(收录号:WOS:000763565100001)】；

基金：Science and Technology Project of Guizhou Province, China, Grant/Award Number: [2021]174, [2019]1145, [2018]5603 and [2019]2381; Innovation Groups Major Research Projects of Guizhou Provincial Education Department, China, Grant/Award Number: KY [2017] 046; the Project of Key Laboratory of Microbial Resources Collection and Preservation, Ministry of Agriculture and Rural Affairs, Grant/Award Number: KLMRCP2021--02; Research Funding Project of Guizhou In stitute of Technology, Grant/Award Number: XJGC20161233; Research Funding Project of Guizhou Medical University, Grant/Award Number: J[2021] 013

语种：英文

外文关键词：aroma volatiles; Chestnut rose; cili; geographical influence; rosehip

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.