| 英文摘要 |
In this study, headspace solid phase microextractionegas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-based products, including low-temperature extracts (LTEs), high-temperature extracts (HTEs), and rose drinks (RDs). In combination with the Guadagni theory, it was confirmed that the key aroma components of LTE were b-phenyl ethyl alcohol, citronellol, geraniol, and eugenol. The main aroma compounds in HTE were b-phenyl ethyl alcohol, citronellol, geraniol, eugenol, linalool, and rose oxide. The four key aroma compounds in RDs were b-phenyl ethyl alcohol, eugenol, geraniol, and linalool. |
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