Comparison Of Aroma Components And Influence Factors Of Edible Rose Cultivars In Yongdeng County

Edible roses is one of the important raw materials in the production of food, flavor,medicine and daily chemical industry. Aroma is the key evaluation index of the quality of edible rose, and it determines the composition, quality and yield of rose essential oil.Conditions of extraction and balance, aroma composition and differences in sensory characteristics were analyzed in‘Chinese kushui rose’,‘Rosa Damascena’,‘Rosa Chongbanzizhi’and other 11 rose cultivars which planted in Yongdeng county,Gansu Province.The correlation with carotenoid content and aroma components was discussed, and then analyze the effect of flower color on the aroma composition of rose smaples.The correlation was discussed about aroma compounds in samples and components of cultivated soil, influence of cultivated soil on aroma compounds and sensory characteristics of different planting area‘Chinese kushui rose’samples was analyed.The results showed that:1. The optimum parameters of aroma balance and extraction from rose samples, optimal equilibrium time:15 min,insert activated SPME, optimum extraction time:40 min.2. 78 compounds were primarily identified from varieties of edible rose samples by Solid phase microextraction combined with GC-MS method, aroma components of OAV≥1 were significantly different between kinds of varieties; 58 compounds were primarily identified in‘Chinese Kushui rose petal’, aroma components of OAV ≥ 1 were significantly different between kinds of cultivated soil, aroma sensory performance of various samples will be changed; 57 compounds were primarily identified in different colors of ‘Rosa Damascena’,aroma components of samples is different from the color depth, And then affect the sensory performance of rose samples. Characteristic aroma components in various samples was determined by analysis of aroma activity.The characteristic aroma components of the samples were both common and individual differences.3. Analysis of Soil composition of three‘Chinese kushui rose’cultivated plots showed that: Mg²⁺, total nitrogen and available potassium content were highest in ‘Shangxingou’samples, respectively as（22.837±2.236）mg/kg,（0.561±0.024）g/kg and（185.583±2.995）g/kg. Content of Ca²⁺（80.153±0.704）mg/kg was the highest in ‘Datong’ samples. Content of Na+, Cl-, SO42-, HCO3- and phosphorus in ‘Hongchen’ was（ 138.893±19.305） mg/kg,（ 146.554±12.508） mg/kg,（ 225.791±12.970） mg/kg,（ 404.836±20.787） mg/kg and（99.050±0.693）g/kg.4. Correlation analysis of the amount of total rose aroma and aroma components of OAV≥ 1 with components of cultivated soil in samples showed that: the amount of total rose aroma had positive correlation with content of Cl-, HCO3- and phosphorus of cultivated soil,and amount of total rose aroma had negative correlation with content of available potassium.Citronellol and geraniol had positive correlation with content of Mg²⁺, total nitrogen and available potassium, while geraniol and citronellol had negative correlation with content of Mg²⁺, total nitrogen and available potassium, and the correlation of Mg+ and Citronellal was significantly. Octanoic acid ethyl ester had positive correlation with content of Ca²⁺,but geraniol and benzaldehyde had negative correlation with content of Ca²⁺. Geraniol and benzaldehyde had positive correlation with content of SO42- and phosphorus, while octanoic acid ethyl ester had negative correlation with content of SO42- and phosphorus. Benzaldehyde had positive correlation with content of Na+ and Cl-, while α-pinene had negative correlation with content of Na+ and Cl-.Therefore, the rose aroma is the most prominent in ‘Chinese kushui rose’planted in Shangxingou.5. The carotenoid content were significantly different between different colors of ‘Rosa Damascena’smaples: the carotenoid content of red flowers was highest（0.013±0.001mg/g）among samples, and the Second was pink flowers（0.012±0.003mg/g）, the last one was white flowers（0.009±0.004mg/g）.6. Correlation analysis of carotenoids and characteristic aroma components in ‘Rosa Damascena’ with different colors showed that: in the red Rosa Damascene flowers, content of carotenoid had positive correlation with content of citronellol, nerol and geraniol, content of carotenoid had negative correlation with content of benzene ethanol, ethyl octanoate,citronellal and α-pinene. In pink Rosa Damascene flowers, all characteristic aroma compounds were positive correlation with carotenoid content, and relevance to citronellol,benzene ethanol was significantly. In the white Rosa Damascene flowers,content of carotenoid had positive correlation with content of benzene ethanol,and it had Negative correlation with content of citronellol, geraniol,nerol, octanoic acid ethyl ester, citronellal and α-pinene,and the relevance to citronellol, geraniol and α-pinene was significantly.