Chemical profile and sensory evaluation of Bulgarian rose (<i>Rosa damascena</i> Mill.) aroma products, isolated by different techniques
Daniela Antonová, Yana N. Medarska, Albena Stoyanova, Nenko Nenov, Anton Slavov, Liudmil Antonov
Abstract
Comprehensive chemical profiling of threeRosa damascena Mill. essential oil samples and two extracts (supercritical and subcritical) was performed by means of GC/MS/FID. As a result 85 compounds, representing 87.9-99.2% of the detected compounds, were identified by GC/MS and simultaneously quantified by GC-FID.The main aroma constituents in the essential oil sampleswere monoterpene alcohols citronellol (20.8-30.8%), geraniol (19.3-23.3%) and nerol (8.9-10.8%), followed by the stearopten fraction with nonadecane (12.0-17.5%), nonadecene (1.0-4.0%), heneicosane (4.0-5.8%) and heptadecane (1.8-2.5%) found in highest concentration. The chemical composition of the extracts was dominated by b-phenylethyl alcohol - 56.6% found in the subcritical sample and 46.7% in the supercritical one. Fatty acids esters, waxes and triterpenoids were found in the extracts as well. In addition, sensory evaluation of the rose aroma products was performed, demonstrating intense citrus, floral and balsamic notes for the essential oils and slight herbaceous and fruity notes for the extracts.