Analysis of the fragrance components of the fruit of Rosa roxbughii fermented with different yeasts

The fragrance components of the fruit of Rosa roxbughii and its fermentations with different yeasts were tested by headspace solid-phase microextraction ( HS-SPME) and GC-MS. 88 aromatic compounds in the fruit of Rosa roxbughii and its fermentations were identified which included eight mutual substances: alcohols ( ethanol) , ethers ( methyl sulfide) , aldehydes ( acetaldehyde) , acids ( octanoic acid) and two kinds of hydrocarbons ( heptadecane and octadecane) , respectively.Hydrocarbons and acids were the main volatile components in the fruit of R.roxbughii and the main components were ocimene and octanoic acid.Although there was a significant difference in the composition of acids, aldehydes and esters in five different fermentations, phenethyl alcohol, a compound with strong and lasting fragrance, was found in all five fermentations. Besides, ocimene which with the highest relative content before fermentation was not found and octanoic acid content declined.Compared with the changes of contents and types of the volatile components from the fermentations of Rosa roxbughii with five different yeasts, liqueur koji ( S3) and high-efficiency starter ( S2) were the best yeasts for the fermentation of the fruit of Rosa roxbughii.