Study On The Aroma Composition And Flavor Styles Classification From Flowers Of Eleven Fragrant-flowered Plants

This research adopts the headspace sampling meteorological chromatography-mass spectrometry technology to analyse aroma components from fresh flowers of Rosa rugosa ‘Feng Hua’, R. Setate×R.Rugosa, R.Rugosa ‘Zi Zhi’, R. Rugosa ‘Zhong Guo Hong 1’, Malus micromalus Makino, Syringa oblata var. affinis Lingelsh., S. oblata Lindl., Viola×wittrockiana‘EYO’, Viola× wittrockiana ‘XXL-YB’, Viola×wittrockiana‘RCO’ and Coreopsis grandiflora Hogg.. Aroma ingredients and their Flavor style classification of different families, genera, different color fragrant-flowered plants were analyzed. This research provides the basic data and theory basis for the Flavor style classification and the depth development and utilization of fragrant-flowered plants. The main results are as follows:Main aroma components of Rosa rugosa ‘Feng Hua’ are geraniol, phenylethyl alcohol, 2-methyl-1-hexadecanol,relative contents were 31.14%,15.31% and 8.48%.Main aroma components of R.Setate×R.Rugosa have geraniol, citronella acetate,2-octadecyloxy-ethanol, relative contents are 20.79%, 20.54% and 8.76%. Main aroma components of R. Rugosa ‘Zi Zhi’are phenylethyl alcohol, citronellol, cedar enol, relative contents are 36.12%, 23.23% and 6.69%. Main aroma components of R. Rugosa ‘Zhong Guo Hong 1’ are hexyl alcohol, citronellol, phenylethyl ethanol, relative contents were 26.35%, 7.62% and 6.4%. Main aroma components(relative content) of Malus micromalus Makino are tricosane(14.46%) and heneicosane(10.01%), and linalool(6.46%), etc.Main aroma components of Syringa oblata var.affinis Lingelsh(relative content) have tetradecyl(17.07%), farnesene(11.23%), 1,4-Dihydro-1,4-methanonaphthalene(5.28%), etc. Main aroma components(relative content) of S. oblata Lindl. have basil ene(15.97%), farnesene(15.97%), 2,6-dimethyl-2-4-6-symplectic triene(14.35%), etc. Main aroma components of Viola× wittrocki- ana‘EYO’(relative content) are myrcene(24.99%), beta-pinene(22.84%), α-pinene(8.91%), etc. Main aroma components(relative content)of Viola×wittrockiana‘XXL-YB’ have d-fir oil olefine(23.71%) and(10.16%), arbricolin,1-4-5-methyl naphthalene(8.39%),etc. Main aroma component(relative content) of Viola×wittrockiana‘RCO’are limonene(46.88%), methyl salicylate(17.75%), d-fir oil olefin(11.44%),etc.;Main aroma components(relative content) of Coreopsis grandiflora Hogg.are alpha pinene(18.3%), ledol(6.95%), 2-oxopentadecane(5.64%), etc.Four rose samples have two kinds of flavor style, Rosa rugosa ‘Feng Hua’, R. Setate× R. Rugosa, R. Rugosa ‘Zhong Guo Hong 1’ are alcohol ester hydrocarbon flavor style,R. Rugosa ‘Zi Zhi’are alcohol hydrocarbon flavor style;Malus micromalus Makino,are hydrocarbon alfin flavor style;There are two kinds of flavor styles of Syringa oblata,S. oblata Lindl.is alkene flavor tyle. Syringa oblata var.affinis Lingelsh.is olefin flavor style; Viola×wittrockiana has three flavor style, Viola×wittrockiana‘EYO’ is alkene flavor style, Viola×wittrockiana‘XXL-YB’ is enol hydrocarron aldehydes alkene flavor style, Viola×wittrockiana‘RCO’ is olefin esteralkene flavor style; Coreopsis grandiflora Hogg.is alkene alcohol flavor type.