The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil

Abstract Long‐chain alkanes (LA) are common component of rose essential oil (REO). However, the effect of LA on the olfactory characteristics of REO has not been elaborately reported to date. Herein, we utilized three kinds of REO to explore the role of LA in REO. Accordingly, the models of volatiles and LA were established and applied to investigate the effect of LA on flavour release. By addition of LA, the flavour release decreased from 24.26%~101.39% to −15.44%~9.4%, indicating that the proper constitution and proportion of LA were important factors to approach the original behaviour of REO. Moreover, the impact of LA on sensory perception of REO was also revealed by comparing the odour of flavours in the presence and absence of LA. Results showed a significant difference in Kushui samples ( P < .01) and Turkish samples ( P < .05). This work systematically illustrated the functions of LA which regulated the flavour release and the scent of REO, enlightening the further research on REO and rose industry production.