Abstract: An Amberlite XAD-2 resin column was used to isolate and separate into free and bonded-phase aroma components from rose, whereas the latter was hydrolyzed by beta-glucosidase. Glucose,galactose, fructose were found in the aqueous phase by HPLC. By GC-MS analysis, it was found that the typical free aroma components were phenethyl alcohol, phenethyl methanol, eugenol, linalool, geraniol, nerol and etc. and many typical aroma components of rose were released from the bonded-phase aroma components, such as linalool oxide, L-terpineol, myrtenol, etc. It showed that these aroma compounds existed in the form of β-glucoside, β-galactoside or β-galactoside as the aroma precursors in the rose.

Key words: rose； &beta, -glucosidase； free aroma components(FAC)； bonded-phase aroma components(BPAC)；