Research Article | OPEN ACCESS
Chemical Composition and Aromatic Profiles of Essential Oil from Rosa laevigata by GC-MS/GC-O Analysis
1Jun Yang, 3Shihao Sun, 1Jian Jiang, 2Ming Cai, 1Guohai Chu, 1Jie Yin and 2Yang Lin
1China Tobacco Zhejiang Industrial Co. Ltd., Hangzhou, Zhejiang 310009
2Zhjiang University of Technology, Hangzhou, Zhejiang 310014
3Zhengzhou Tobacco Research Institute, China National Tobacco Corporation, Zhengzhou, Henan Province 450000, P.R. China
Advance Journal of Food Science and Technology 2016 2:147-152
Received: July 7, 2015 | Accepted: August 2, 2015 | Published: May 15, 2016
Abstract
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.
Keywords:
Aromatic profile, chemical composition, essential oil, GC-MS, GC-O, Rosa laevigata,
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