Volatile compound analysis and aroma evaluation of tea-scented roses in China

Abstract Roses with strong tea scents contain diverse volatile organic compounds (VOCs) with commercial applications. Novel wild tea scented roses were discovered in Yunnan Province, China. This study aimed to identify components extracted from tea scent roses and explore their classification status. Eighty-six VOCs were extracted by direct thermal desorption and analyzed by gas chromatography-mass spectrometry. Sensory and incense tone compound evaluation revealed five tea scent, one wood honey scent, one damask modern scent and three fruity scent rose samples. Principal components analysis and hierarchical clustering analysis of VOCs suggested that Rosa odorata (Andrews) Sweet. and R. chinensis Jacq. may be involved in the evolution of R. sect. complexes that result in characteristic scents. This study provides a valuable reference for species identification, fragrant flower breeding, essential oil production and cultivation selection of roses.