Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China

Abstract

Rosa roxburghii Tratt (Rosaceae), commonly known as Chestnut rose, is native to China where it is widely distributed in the southern and north-west provinces. 1 It is considered to be an important natural resource 2,3 ; valued for its medicinal properties because its flowers, hips, seeds, stems, leaves and roots are rich in bioactive compounds with beneficial human physiological and medicinal effects, including

A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation

“…For each of the wines, the OAV of ethyl hexanoate (sweet, fruity and pineapple) greatly exceeded that of all others but also varied greatly according to the yeast strain that generated it. The dominant contribution of ethyl hexanoate to the aroma of each wine accords with its similar dominance in cili juices [23]. The OAVs of ethyl hexanoate and isoamyl acetate were highest in wines fermented by T. delbrueckii, Prelude.…”

“…Overall, we detected 61 volatile compounds in the headspace of the cili wines. By comparison the number of volatile compounds reported in cili juice are 67 [23], and 37 [53]. Although fermentation is expected to significantly change the profile of volatile compounds, esters, higher alcohols, and volatile phenols, were the predominant constituents of our cili wines and the cili juice examined by Huang et al 2022 [23].…”

“…The volatiles were identified by comparison of their RIs and experimental mass spectra with those published in the literature and NIST Mass Spectral libraries. Semi-quantification of the volatiles was conducted using cyclohexanone as the internal standard according to the method of Huang et al 2022 [23] using the formula: i = Ai/As × s, where As was the peak area of the internal standard; Ai was the peak area of the unknown compound, s was the mass concentration (mg/L) of the internal standard, and i was the mass concentration (mg/L) of the unknown compound.…”

“…We did not determine MCFAs in the juice before fermentation but Zhou et al, 2011 [48], reported that the octanoic acid content was highest of the five fatty acids detected in cili juice from wild plants in Hubei province. Significantly, Huang et al, 2021 [23], found that the headspace concentrations of octanoic acid of cili juice from five different geographic locations in Guizhou province ranged from 1.32 to 12.71 mg/L: the highest content being in cili grown in Liupanshui, Panzhou. These observations indicate that the initial octanoic content of our juice may have been substantial-particularly as the cili used in our study was grown in Liupanshui, Panzhou-but in any event, the high octanoic acid and decanoic contents we found most certainly inhibited the fermentations.…”

Characterization of volatiles in flowers from four Rosa chinensis cultivars by HS-SPME-GC × GC-QTOFMS

“…Headspace solid-phase microextraction (HS-SPME) is a convenient alternative to more conventional methods for extracting volatiles and semivolatiles from different sources, as it extracts volatiles without affecting the extracted chemicals ( Özgenç et al., 2017 ; Al-Dalali et al., 2019 ). HS-SPME has been successfully used to extract volatiles from plants, such as Olea europaea , Trigonellafoenum-graecum ( Baccouri et al., 2022 ; Rajhi et al., 2022 ), Rosa rugose and Rosa roxburghii ( Sheng et al., 2021 ; Huang et al., 2022 ). The two-dimensional gas chromatography quadrupole time-of-flight mass spectrometry (GC × GC-QTOFMS) methodology has been used to profile the volatile organic compounds in Malus domestica , Rosa hybrida and Cucumis sativus ( Risticevic et al., 2012 ; Pico et al., 2018 ; Amrapali et al., 2020 ; Jo et al., 2022 ).…”