Chemical Composition and Aromatic Profiles of Essential Oil from Rosa laevigata by GC-MS/GC-O Analysis

Jun Yang ； Shi-Hao Sun ； Jian Jiang ； Ming Cai ； Guo-Hai Chu ； Jie Yin ； Yang Lin

《Advance Journal of Food Science and Technology》 11卷2期 (2016/05) Pp. 147-152

https://doi.org/10.19026/ajfst.11.2370

並列摘要

Chemical composition and aroma of essential oil from the fruit of Rosa laevigata obtained by steam distillation was analyzed by Gas Chromatography-Mass Spectrumeter (GC-MS) and Gas Chromatography- Olfactometry (GC-O). Sixty seven compounds in the essential oil, accounting for 99.97%, were identified, in which palmitic acid (16.49%), cis-13-Octadecenoic acid (16.31%) and Linoleic acid (13.93%) were the main compounds. The overall aroma of the oil was comlex, smelled waxy, heavy refreshing and sweet and strong woody with a tiny tea. 24 aroma compounds were identified by the technique of GC-O with a posterior intensity method. The key active odor compound in this essential oil is myristic acid.

並列關鍵字

Aromatic profile ； chemical composition ； essential oil ； GC-MS ； GC-O ； Rosa laevigata