Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach
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 contr...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007806 |
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| author | Xiaofang Sheng Xin Li Xinxin Lu Xiaohui Liu Weiyuan Tang Zhihai Yu Xiaozhu Liu Fei Zhang Qun Huang Mingzheng Huang |
| author_facet | Xiaofang Sheng Xin Li Xinxin Lu Xiaohui Liu Weiyuan Tang Zhihai Yu Xiaozhu Liu Fei Zhang Qun Huang Mingzheng Huang |
| author_sort | Xiaofang Sheng |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-ecb5227c44744d3bb0a9469ca54d52d3 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ecb5227c44744d3bb0a9469ca54d52d32024-12-13T11:01:41ZengElsevierFood Chemistry: X2590-15752024-12-0124101892Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approachXiaofang Sheng0Xin Li1Xinxin Lu2Xiaohui Liu3Weiyuan Tang4Zhihai Yu5Xiaozhu Liu6Fei Zhang7Qun Huang8Mingzheng Huang9School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, Guizhou, China; School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China; College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China.School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, Guizhou, ChinaSchool of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, ChinaSchool of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, ChinaSchool of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China; College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China.; Corresponding author at: College of Food and Pharmaceutical Engineering, Guizhou Insititute of Technology, Guiyang, Guizhou, China.School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, ChinaSchool of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, ChinaSchool of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, ChinaSchool of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang, Guizhou, China; School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China; Corresponding author at: School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, Guizhou, China.School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China; Corresponding author at: Boshi Road, University Town, Guian New District, Guiyang City, Guizhou Province, China.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.http://www.sciencedirect.com/science/article/pii/S2590157524007806Rosa roxburghii Tratt (RRT)Quantitative descriptive analysisVolatile compoundsGC–MS-OKey aroma compoundsAroma recombination and omission tests |
| spellingShingle | Xiaofang Sheng Xin Li Xinxin Lu Xiaohui Liu Weiyuan Tang Zhihai Yu Xiaozhu Liu Fei Zhang Qun Huang Mingzheng Huang Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach Food Chemistry: X Rosa roxburghii Tratt (RRT) Quantitative descriptive analysis Volatile compounds GC–MS-O Key aroma compounds Aroma recombination and omission tests |
| title | Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach |
| title_full | Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach |
| title_fullStr | Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach |
| title_full_unstemmed | Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach |
| title_short | Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach |
| title_sort | characterization and perceptual interaction of key aroma compounds in rosa roxburghii tratt by sensomics approach |
| topic | Rosa roxburghii Tratt (RRT) Quantitative descriptive analysis Volatile compounds GC–MS-O Key aroma compounds Aroma recombination and omission tests |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007806 |
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