Abstract:

The free and bound aroma compounds in the peel and seed kernel of wild R. roxburghii were identified and
quantified by gas chromatography-mass spectrometry (GC-MS). The free aroma compounds were extracted by headspace
solid-phase microextraction (HS-SPME), and the bound ones were released enzymatically. The results showed that 21 free
aroma compounds were identified from the peel with terpenes being the most abundant followed by esters and ketones, while
23 bound ones were also identified from the peel, of which the most abundant were acids followed by phenols and alcohols.
The profiles of free and bound aroma compounds in the peel showed a significant difference except that only octanoic acid
existed in both forms. Among 9 free volatile compounds identified in the seed kernel, terpenes were the most predominant
ones followed by alcohols and phenols. Totally 18 bound aroma compounds were identified in the seed kernel, including
8 acids, 3 phenols, 3 alcohols, 2 hydroxy aldehydes, 1 hydroxy ester and 1 hydroxy ketone. Vanillin and isovanillin were
released from the seed kernel as the major bound aroma compounds.

Key words: Rosa roxburghii Tratt., peel, seed, aroma compounds