Table 1 Identification of the key aroma components of R. floribunda by hexane extraction, microwave assisted extraction, solid phase micro-extraction.

Hydrocarbons

n-Heneicosane

C₂₁H₄₄

–

4.43

–

2096^a

n-Pentacosane

C₂₅H₅₂

3.41

–

–

2495^a

n-Heptacosane

C₂₇H₅₆

27.65

–

–

2696^a

1,6-Heptadyne

C₇H₁₀

–

–

12.17

1039 ^b

Di-cycloheptadiene

C₁₀H₁₂

–

–

1.32

1042 ^b

Cyclobutene, 2-propenylidene

C₇H₈

–

–

32.64

1114^b

n-Octacosane

C₂₈H₅₈

2.08

–

–

2789^a

2-Methyloctacosane

C₂₉H₆₀

4.79

–

–

2835^a

n-Nonacosane

C₂₉H₆₀

24.35

–

–

2891^a

Triacontane

C₃₀H₆₂

2.26

–

–

3009^a

Total hydrocarbons

64.54

4.43

46.13

Alcohols

Phenyl ethyl alcohol

C₈H₁₀O

7.62

14.64

35.75

1115^a

1113^b

Total alcohols

7.62

14.64

35.75

Aldehyde

Furfural

C₅H₄O₂

–

6.98

–

826^a

Phenyl acetaldehyde

C₈H₈O

–

25.71

–

1042^a

2-Butanal

C₄H₆O

–

–

5.73

1406^b

Total aldehyde

0

32.69

5.73

Ketones

3- Methyl-4-heptanone

C₈H₁₆O

3.08

–

–

918^b

Total ketones

3.08

0

0

Esters

Oxalic acid, allyl pentyl ester

C₇H₁₀O₄

–

–

0.67

1086^b

Oxalic acid, allyl ethyl ester

C₇H₁₀O₄

–

–

11.49

1418^b

Total esters

0

0

12.16

Phenols

Butylated hydroxytoluene

C₁₅H₂₄O

–

43.79

–

1515^a

Total phenols

0

43.79

0

Total identified compounds

75.24

95.55

99.77