Highlights

• This research proposes a novel aroma correlation assisted volatilome coupled network analysis strategy to deeply investigate volatile compounds in Rosa roxburghii.
• It successfully pinpoints and clusters major aroma-active and aroma-contributing volatiles, including acid–aldehyde-alcohol-ester and terpenoid groups, which are crucial for Rosa roxburghii’s distinctive aroma.
• The study offers insights into the metabolic pathways of linoleic and linolenic acids, which are significant for synthesizing C6 and C8 volatiles contributing to the fruit’s aroma profile.

Summary

This research presents a method to identify critical aroma-active compounds in Rosa roxburghii using GC × GC-TOF/MS analysis. This approach analyzed 475 volatile compounds, focusing on those with significant aroma activity and high concentrations. Key volatiles such as aliphatic acids, alcohols, aldehydes, esters, and terpenoids like limonene were identified as main aroma contributors.

The study’s strategy involved a network analysis that grouped these compounds into two main clusters responsible for the fruit’s characteristic aroma: an acid-aldehyde-alcohol-ester group and a terpenoid group. This approach also highlighted the metabolic pathways of linoleic and linolenic acids, which are crucial in forming these aroma compounds.

This innovative strategy provides a comprehensive method for understanding and identifying the main volatiles that contribute to the aroma of Rosa roxburghii, supporting its appeal in consumer products and offering insights into the complex interactions of aroma-active substances.

Y.-H. Ge et al., “Aroma correlation assisted volatilome coupled network analysis strategy to unveil main aroma-active volatiles of Rosa roxburghii,” Food Research International, vol. 169, p. 112819, Jul. 2023, doi: 10.1016/j.foodres.2023.112819.