The aroma constituents of "living" Chinese Kushui rose, Arab white rose, and Bulgarian pink rose were collected and analyzed by means of electronic nose and gas chromatography-mass spectrometry. Their aroma profiles were evaluated based on sensor radar maps and by using the principal component analysis (PCA) combined with sensors sensitivity analysis (Lo), also, the identities of aroma components were determined by GC-MS. The result showed that alcohols, terpenes and esters were the most important aroma components in rose. The main aroma components of Chinese Kushui rose were citronellol, 2,6-dimethyl-2,6-octadiene and β-ocimene, the main aroma components of Arab white rose were citronellol, nerol and phenyl ethyl alcohol, and the most important aroma components for Bulgarian pink rose were (Z)-3-hexen-1-ol acetate, phenyl ethyl alcohol and 2-phenyl ethyl acetate. It suggested that the electronic nose technology combined with GC- MS could be applied to detect different cultivars of rose quickly and accurately. This "green" detection technique would be suitable for field and large quantitative detection without sample pretreatment needed. The results of GC-MS analysis could provide more detailed information of aroma components for further investigation, it also could provide technical supports for controlling of process and quality of essential oil of rose during manufacturing.%利用电子鼻和气相色谱-质谱仪对"活体"中国苦水玫瑰、保加利亚粉玫瑰及阿拉伯白玫瑰3个不同品种的玫瑰鲜花的香气进行研究.通过绘制不同品种玫瑰鲜花的气味雷达图,采用主成分分析(PCA)结合传感器灵敏程度分析(Lo)对借助电子鼻区分不同品种的玫瑰花香气的可行性进行了整体评价,并结合气相色谱-质谱(GC-MS)联用技术进行香气成分的测定.结果发现:醇类、萜烯类和酯类构成了玫瑰鲜花香气的主要成分,中国苦水玫瑰的主要香气成分是香茅醇、2,6-二甲基辛二烯、β-罗勒烯等;阿拉伯白玫瑰的主要香气成分是香茅醇、橙花醇、苯乙醇等;保加利亚粉玫瑰的主要香气成分是乙酸叶醇酯、苯乙醇、乙酸苯乙酯等.电子鼻结合气相色谱-质谱(GC-MS)联用分析在检测不同品种的玫瑰花香气过程中,快速准确,样品不需前处理,是不需要有机溶剂的"绿色"检测技术,特别适宜于在种植基地的实时、高通量分析检测.而GC-MS分析技术能够提供香气成分的详细信息,为进一步研究玫瑰鲜花的香气提供帮助,也为优化玫瑰精油生产工艺及质量控制提供技术支撑.
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