Geographical authentication of rose cakes via integrated HS-SPME-GC-MS, GC-IMS, and chemometric profiling

Area of Science:

• Food Chemistry
• Sensory Science
• Agricultural Science

Background:

• Rose cakes are popular confections with flavor profiles influenced by rose origin.
• Understanding regional flavor variations is crucial for product quality and authenticity.

Purpose of the Study:

• To compare volatile flavor compounds in rose cakes from different geographical regions.
• To identify distinct regional flavor characteristics and establish flavor fingerprints.

Main Methods:

• Roses from Shandong, Henan, Xinjiang, Yunnan, and Gansu were used to prepare cakes.
• Volatile organic compounds (VOCs) were analyzed using electronic nose (e-nose), electronic tongue (e-tongue), HS-SPME-GC-MS, and GC-IMS.
• Flavor profiles were characterized using relative aroma activity values (ROAVs) and principal component analysis (PCA).

Main Results:

• Distinct flavor profiles were identified for each region.
• Yunnan samples had elevated alcohols and aldehydes; Henan samples showed higher ketones.
• Gansu samples exhibited floral dominance, while Henan and Shandong samples had fruity, sweet, and herbaceous notes.

Conclusions:

• Regional cultivation significantly impacts rose cake flavor profiles.
• This research aids in product differentiation, consumer guidance, and combating food fraud.
• Findings support geographically indicated (GI) certification for rose cakes, benefiting rural economies.