文献类型：期刊文献

英文题名：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

作者：Sheng, Xiaofang Huang, Mingzheng Li, Tingting Li, Xin Cen, Shunyou Li, Qinyang Huang, Qun Tang, Weiyuan

第一作者：Sheng, Xiaofang

通信作者：Huang, MZ[1];Tang, WY[1];Huang, Q[2]|[14440f5b0e6bfdfedf42f]唐维媛;

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

第一机构：Guizhou Univ, Coll Liquor & Food Engn, Guiyang, Guizhou, Peoples R China

通信机构：corresponding author), Guizhou Inst Technol, Coll Food & Pharmaceut Engn, 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.|贵州理工学院食品药品制造工程学院;贵州理工学院;

年份：2023

卷号：18

外文期刊名：FOOD CHEMISTRY-X

收录：;EI(收录号：20231113730617);Scopus(收录号：2-s2.0-85149896641);WOS:【SCI-EXPANDED(收录号:WOS:001044052000001)】；

基金：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 rox-burghii Tratt Research Center (Qiankezhongyindi [2021] 4009) and Science and Technology Foundation of Liupanshui (52020-2019-N-02) .

语种：英文

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

摘要：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.