Assessment of the key aroma compounds in rose-based products

AbstractIn this study, headspace solid phase microextraction–gas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-based products, including low-temperature extracts (LTEs), high-temperature extracts (HTEs), and rose drinks (RDs). In combination with the Guadagni theory, it was confirmed that the key aroma components of LTE were β-phenyl ethyl alcohol, citronellol, geraniol, and eugenol. The main aroma compounds in HTE were β-phenyl ethyl alcohol, citronellol, geraniol, eugenol, linalool, and rose oxide. The four key aroma compounds in RDs were β-phenyl ethyl alcohol, eugenol, geraniol, and linalool

3,9-Dichloro-2,4,8,10-tetra­oxa-3,9-di­phosphaspiro­[5.5]undecane-3,9-dione

In the title compound, C5H8Cl2O6P2, the two six-membered rings display chair conformations. The P=O bond distances are 1.444 (2) and 1.446 (2) Å. Weak inter­molecular C—H⋯O hydrogen bonds are present in the crystal structure