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《Journal of Shandong Agricultural University(Natural Science Edition)》 2018-06
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Analysis on Aroma Peculiarity of Rosa rugosa 'Shanxian Meigui' During Different Opening Stages

SUN Ya-ru;CHEN Dan-ling;ZHAI Yu-zhen;WANG Chao;DONG Yu-han;JIAO Xin;WANG Wen-li;College of Horticulture Science and Engineering, State Key Laboratory of Crop Biology/Shandong Agricultural University;College of Food Science and Engineering/Shandong Agricultural University;Shanxian County Horticultural Field;College of Horticulture/China Agricultural University;  
With as the material, petals from R. rugosa 'Shanxian Meigui' and R. rugosa 'Fenghua Meigui'(control group) at different opening stages were analyzed aroma components and the changes of their relative contents by means of head solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS). The results showed that 50 kinds of volatile components were detected in three periods of 'Shanxian Meigui', and the main volatile components are alcohols, ketones, phenols and esters. Alcohols is the highest volatile components in 'Shanxian Meigui', it's relative content are all above 20% and always higher than the 'Fenghua Meigui' in the same stages. The citronellol reaches its maximum content in the full opening stage, up to 26.33%. Citronellol, phenylethyl alcohol, geraniol, acetate esters, methyl eugenol,trans-rose oxide and other substances constitute the main aroma of 'Shanxian Meigui'. 'Shanxian Meigui' have fewer kinds of aroma components compared with 'Fenghua Meigui', but the main aroma components of 'Shanxian Meigui' are similar to those of 'Fenghua Meigui'. The development level of flower has a significant effect on the composition and content of aroma substances. With the opening of flowers, the aroma of 'Shanxian Meigui' becomes more sweet and fragrant. The relative content of the main aroma reached its maximum in the full openning stage and is higher than that of 'Fenghua Meigui' in the same period. The fragrance of flowers of 'Shanxian Meigui' is stronger in than that of 'Fenghua Meigui', and the sensory quality is better. The full openning stage is the best harvest time for oil use of 'Shanxian Meigui'. This paper could lay a foundation for the development and utilization of 'Shanxian Meigui' and the cultivation of new rose varieties.
【Fund】: 山东省自然科学基金(ZR2011CM048);; 山东省农业良种工程(鲁科农字[2012]213号)
【CateGory Index】: S685.12
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