The volatile and sensorial profiles of processed Damask rose (Rosa damascena Mill.) products cultivated in China under different process treatments

Damask roses are economically significant in many fields due to their unique quality characteristics. In this study, the volatile and sensory profiles of Damask rose (cultivated in Xuancheng, Anhui Province, China) processed products, including dried Damask rose, Damask rose concrete, Damask rose essential oil and Damask rose hydrosols were investigated. The differences in volatile compounds between the fresh flowers and the four products were compared by headspace gas chromatography ion mobility spectrometry combined with principal component analysis, and 76 volatile compounds were detected The headspace solid phase microextraction comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry combined with gas chromatography-olfactometry was further employed for volatiles identification, and 28 volatiles were recognized as key aroma active compounds due to their high aroma intensity or high odor activity value. Furthermore, the multivariate statistical analysis combined with sensory evaluation revealed that 25 compounds were identified as aroma difference compounds that might result in differences in sensory attributes among the four rose products. The results suggested that 10 compounds (AI > 0, VIP > 1, p <= 0.05), including phenethyl alcohol, alpha-terpineol and others, could strongly influence the organoleptic attributes of the four rose products. The obtained information was expected to provide economic value to the rose production process and the Damask rose industry chain.