Analysis and Comparison of Aroma Components of Two types of Rose Sauces in Xinjiang by GC-MS

【Objective】 This study aims to infer the aroma components of Xinjiang native rose varieties through the analysis of aroma component, so as to provide a theoretical basis for the processing technology and product quality of Xinjiang characteristic rose industry. 【Method】 Headspace solid-phase micro-extraction (HS-SPME) was used to extract the aroma components of two rosettes from Hetian area of Xinjiang, and the aroma components were analyzed by gas chromatography-mass spectrometry. 【Result】 The results showed that the aroma components of Hetian Damascus rose sauce were mainly alcohols (28.57%), aldehydes and ketones (17.14%), alkanes (31.43%), acids (2.86%), esters (5.71%), olefins (8.57%), amines (5.71%). The aroma components of Hotan Rosebud are mainly aldehydes and ketones (12.90%), alcohols (22.58%), alkanes (35.48%), esters (19.35%), aromatic compounds (9.68%). 【Conclusion】 Although different varieties of roses contain certain aroma substances, they have different structures and aromas due to differences in aroma components and contents.