Integrated Analysis of Volatile Metabolites in Rose Varieties: Effects of Cultivar Differences and Drying Temperatures on Flavor Profiles
Background: Rose processing faces critical challenges in preserving bioactive compounds and aroma profiles during thermal treatments, particularly given the growing demand for natural ingredients in the food and cosmetic industries. Methods: Using widely targeted metabolomics, we first characterized...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Metabolites |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2218-1989/15/5/325 |
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| Summary: | Background: Rose processing faces critical challenges in preserving bioactive compounds and aroma profiles during thermal treatments, particularly given the growing demand for natural ingredients in the food and cosmetic industries. Methods: Using widely targeted metabolomics, we first characterized volatile profiles of four major commercial cultivars (Hetian, Damask, Bulgarian, and Fenghua; <i>n</i> = 6 replicates per cultivar), identifying terpenoids as dominant components (<i>p</i> < 0.05). Subsequent thermal optimization focused on Hetian rose, where WGCNA and K-means analyses revealed temperature-dependent dynamics (40–55 °C, triplicate drying trials per temperature). Results: Hetian rose exhibited significantly higher accumulation (<i>p</i> < 0.05) of a unique sesquiterpene marker, 4-(1,5-dimethyl-1,4-hexadienyl)-1-methyl-cyclohexene. Systematic drying optimization identified 50 °C as the thermal threshold for optimal color, bioactive retention, and sensory quality. Mechanistic analysis identified 193 temperature-responsive metabolites (VIP > 1, FC < 0.25 or >4, <i>p</i> < 0.01), with terpenoid biosynthesis (MVA/MEP pathways) and esterification dynamics emerging as critical control points. Conclusions: This study establishes the first cultivar-specific processing framework for roses, demonstrating that metabolic signature-guided drying improves product quality. The findings advance our understanding of thermal impacts on aroma biochemistry while providing actionable protocols for natural product industries. |
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| ISSN: | 2218-1989 |