Determination of aromatic components of flower in Rosa rugosa Thunb. by the static headspace and gas chromatography-mass spectrometry technology

The aromatic components of fresh flowers of R.Setate × R.Rugosa,R.Rugosa‘Feng Hua',R.Rugosa ‘Zi Zhi'were determined by the static headspace and gas chromatography-mass spectrometry technology.The results showed that: the kinds,which were mainly alcohols,and relative contents,in which phenethyl alcohol and citronellol were the top two,of the main aromatic components in three rose samples were similar.R.Rugosa ‘Feng Hua'had the most of aromatic component species with 69 kinds,and R.Setate × R.Rugosa was the second with 67 kinds,and R.Rugosa‘Zi Zhi'was the third with 44 kinds.The total relative content of aromatic components of R. Rugosa‘Feng Hua'was the highest with 98.8%,and R.Rugosa‘Zi Zhi'was the second with 97.7%,and R.Setate × R.Rugosa was the third with 97.4%. The main aromatic components of R. Setate × R. Rugosa and R. Rugosa ‘Feng Hua'was the alcohols and esters,so their flavor type could be classified as alcohol ester and R.rugosa‘Zi Zhi'was alcohols and hydrocarbons,so its flavor type could be classified as alcohol hydrocarbon scent.This study will lay the foundation for flavor type classification and the further development and utilization of essential oil components of R. Rugosa.