In fact, there are two volatile organs in rosa multiflora, one is petals, and the other is stamens, and they are inconsistent, which is probably the reason why rose is sweet has the former middle tone and the latter tone.
In a sense, Rosa's beauty really makes the best use of everything, attracting bees and butterflies.
Rosa's most famous fragrance should be Damascus rose, which is sweet and clean. But in fact, the aroma source of roses is not just an aromatic substance, but there are many kinds. Therefore, Europe generally distinguishes the aroma of some roses, such as white roses, Venice roses and Damascus roses, because they really smell different.
The composition of rose fragrance is as follows:
Among them, phenylethanol, citronellol and geraniol are the main aroma components of roses and French roses, Damascus roses and Venice roses. Geraniol is an ancient fragrant rose variety, including moon powder which we think has a general fragrance.
When the main components are almost the same, it is the aroma components that determine the sensory differences. For example, can you imagine that roses have a little taste of black tea and lemon (from D- limonene and β-myrcene)? Can you still smell the grass, cloves, pears and apples? Although we can only feel the fragrance of roses in our senses, it is not pure "fragrance of roses".
Among these rose fragrance substances, rose ether is a special existence, which does not account for too much in most roses, but it determines whether the pure rose fragrance varieties are greasy, because it is a special fragrance substance, which determines whether the rose fragrance can last for a long time. So some people think that Xiangyun, a direct and rude rose candy, is too greasy.
Yes, even if it is pure rose fragrance, there are high and low levels. And contrary to your impression, all the rose fragrance substances in it are not durable and have no fragrance-retaining characteristics. It is other aromatic substances that determine the fragrance retention characteristics.
The humble but special fragrance of Chinese rose flowers should be tea. There are few aromatic substances that determine the fragrance of tea. I have found the following:
Among them, 1, 3,5-trimethoxybenzene is very special. Although it is the main substance that determines the fragrance of Chinese rose flowers, according to a paper, 1, 3,5-trimethoxybenzene is the unique fragrance of Yueyue powder, that is, it is a kind of substance unique to Yueyue powder with a rather light fragrance.
To put it more bluntly: Yueyue powder is the ancestor of all tea-scented rose varieties in the world and the source of all tea fragrance. Without the birth of Yueyue powder, the aroma of a large part of China roses today would be thick, greasy and unpleasant.
Although we already know that compound flowers are not unique to Yueyue powder, Yueyue powder is still the greatest rose variety in China. The reason is as above.
β -myrcene is actually the taste of black tea. But generally speaking, it does not account for much in the fragrance of roses, and it can also cause cancer. Therefore, the presentation of tea fragrance can only depend on whether the fragrance gene of Yueyue powder can take effect.
Actually, I think it's funny. Roses are the most symbolic fragrance of roses. Rose and French rose can replace each other, but it is the only tea fragrance of humble moon powder. It also affected its descendants.
In addition to rose fragrance, the most common fragrance type in Rosa plants or flowers is fruit fragrance, and the substances that determine the fragrance of rose fruit mainly include the following:
Although the wild rose is a white rose, its "rose fragrance" has olive fragrance, which is also the difference between it and Damascus rose fragrance. Well, it's hard to imagine that roses and lemon dill (also used in European kimchi) are sweeter than Damascus roses ~
It is worth mentioning that this olive alcohol is also the reason why Chinese rose blooms fennel and star anise. In other words, the offspring of rose-scented varieties are likely to taste fennel, which is really exciting to think about.
But think about it carefully, Damascus rose itself is composed of the fragrance of French rose+musk tone+boiled linseed oil or spices. It is not difficult to explain why the aroma of citrus varieties such as Double Happiness and Zhou Zhen is irritating.
There is a special taste of litchi in the fruity aroma, which is probably a very special taste, and it is also my most puzzled taste, because some people actually think that Zhou Zhen is the taste of litchi. So I checked the main components of litchi aroma, and the results showed that the aroma of glutinous rice mixed with litchi was mainly a- myrcene (19.4 1%), d 1- limonene (19.09%) and 1- methyl -4-.
Do you think this laurel tree looks familiar? Yes, it's myrcene from the tea fragrance family, but that's β-myrcene, but overall, the fragrance is similar.
Do you think it's the aroma of litchi? It's actually the smell of black tea. hahaha. Or black tea tastes like litchi. This myrcene is also one of the aroma components of roses. In other words, litchi fragrance is a symbol of the offspring of roses?
Ross likes to turn over.
By the way, citronellyl butyrate, citral, octyl formate and longifolene are all unique to rose perfume. In other words, the big flower perfume rose is the keynote of tea fragrance, and the fragrance of rose+plum+peach+zhengshan small black tea. (Sounds quite advanced)
Citronelene and 2- methylphenol are unique to pink perfume rose, so they should be the tone of tea and the taste of orange.
The conclusion is that the ancestor of tea rose, Dahuaxiang Rose, has produced new genes after crossing with different species, including a brand-new aroma and a more complex taste. It seems that moon powder and giant roses may have a high contribution to the fragrance of modern roses. Although the moon powder itself is not very fragrant.
Among the aroma substances I found, there is a special one, which should be said to be fat. I don't know what it smells like. It's probably the source of myrrh.
In fact, these four kinds of roses account for a small proportion of fragrance, and they are special. I think China people can really apply for a patent to make full use of a pure cream-scented rose variety.
Guy Savoy appeared because its fragrance spectrum just has a vanilla fragrance with a strong creamy texture.
To tell you the truth, I don't like the smell of cloves and violets. It's pretty scary. In Rosa, the following substances determine whether Chinese rose flowers taste like cloves:
Methyl eugenol in these three parts is unique to Rosa damascena. Combined with its characteristics, you can probably guess why the roses in Damascus are sweet and enduring.
Although I hate their unpleasant aroma, they are similar to rose ether in positioning, but they are just the opposite of rose ether. Their main function is to make the fragrance of roses richer, and they are also the source of the rich fragrance of roses. Which means Damascus rose cheated on her. In fact, without these cloves, its rose fragrance might not smell good. However, why not be shameless when you can be shameless?
Let's welcome Sophie Rosa, Sophie Rosa, who has a tune like lilac.
There are violets in the aroma of PS Pompadou, but most people don't feel them.
I was surprised when I saw that some varieties of the Delbad family actually smelled of forest. Recently, I sorted it out and found that this fragrance actually has a single corresponding aromatic substance, which is enough to form a genre:
Linalool is more magical. Although labeled with lily of the valley flavor, it can be used to simulate the taste of green tea. And you may have noticed that there are some here that smell like lilies of the valley. Lily of the valley is really the first choice for forest flavor (bah)
Let's invite Amnesty International (A * * * * International) to come forward. Who called it forest fragrance ~
Aucklandia here refers to a kind of rose.
I also picked out the flavor components of woody plants. Mainly:
This explains why woody plants can smell lilacs ten miles away. After all, it is "strong and lasting" phenylpropanal. If the problem of cross incompatibility can be overcome, it is very possible to cultivate China rose strain with Aucklandia as the maternal line that does not depend on Damascus fragrance.
Are you infatuated?
No matter how beautiful the flowers are, they must be accompanied by green leaves. So does the taste. In Rosa plants, it is the fragrance-fixing substance that determines whether the fragrance can last. Although they do not contribute much to the presentation of fragrance, they are the key to the lasting fragrance of roses.
This is why some varieties still have a strong fragrance after withering. This has nothing to do with a group of aromatic substances on the other side of the rose cake. On the contrary, it has a lot to do with these unknown little cute people.
The aroma of roses is rich because of the composition problem, and the rose of yellow thorn is also a spicy aroma of Xin Lie. There is no cis-rose ether in both. However, their hybrid offspring produced cis-rose ether, and the function of this cis-rose ether is only to make the flowers more elegant and lingering, and to make the fragrance more textured. The fragrance of the rose itself is dry, but the rich creamy smell of the yellow thorn rose can just make up for it. And this feature is also presented in some offspring.
It is not difficult to create a new fragrance type by using the fragrance species of Rosa in China. After all, I thought about it. Rosa should have a variety that can strongly present the flavor of vanilla cream. But it may be because Damascus strain and perfume rose strain, which occupy an important position in the history of roses, do not have the ability to produce acetoin themselves. Not at all.
Suppose we develop and utilize the blood system of Rosa roxburghii. There is a good variety with the aroma of "cream cake" on this road.
In addition, the creamy taste is quite common in Oncidium. I wonder what thick cream tastes like. You can buy an Oncidium, and they even have chocolate cream flavor.
Of course, it is impossible to have no side effects at all. Some Rosa roxburghii and its descendants lack citronellol (fresh roses have a special fragrance and a bitter taste). Moreover, the fragrance of some offspring has degraded to the degree of medium fragrance, although it has inherited the fragrance.
Another most surprising thing is that color and fragrance are often related:
The yellow apricot color is mostly the main color of fruit/tea fragrance, and there is almost no pure Damascus color. On the contrary, the Damascus type is concentrated in Zheng Hong-Crimson-Purple series. Many white flowers have lemon and citrus hues.
It may be because some colors and fragrances were originally produced by a primitive species, and most of the descendants did, which makes sense. Apricot yellow and tea fragrance both come from light yellow perfume (another source of yellow, scented rose), and the three original species involved in the formation of Damascus rose are not yellow.
However, there is no paper to prove this, and it is estimated that it will take a long time to know.
Geranone D (79.4%).
Similar to the mixed fragrance of licorice, scented tea and tobacco, similar to the feeling of kissing in love.
Hexyl acetate (9 1.89%).
This is very interesting. Although hexyl acetate is the main flavor, hfm data is rose flavor. Is it a rose perfume hooligan?
Phenylethanol (sweet rose fragrance), phenylethyl acetate (sweet, rose fragrance, honey fragrance with pink fragrance, apple fragrance with cocoa and whiskey fragrance) and 3,5-dimethoxytoluene (I don't know what fragrance it is) are the main aroma substances.
Probably the last one to hold it back, making the taste of Xiangyun too sweet. Because Xiangyun has a specific substance phenylethanol, which is a soft rose-like flower fragrance. No matter how you look at this combination, you should not combine a rose flavor that is too sweet.
Phenylethyl acetate (sweet, rose-scented, honey-like, apple-like, cocoa and whiskey-like), monoethyl acetate-1 and neroli acetate (neroli flavor) are the main aroma substances.
Rose, apple, honey, cocoa and lime blossom = fruity?
That's really something. If the guess is correct, it should be related to the unknown taste of acetic acid -3- monoene-1 monohydric alcohol ester.
And aromatic substances:
1, 3,5-trimethoxybenzene: the aroma of vanilla and tea, derived from Yueyue powder.
3,5-dimethoxytoluene: the aroma is unknown, which may come from roses.
It is a typical oriental aroma, which is not found in European Rosa plants.
The main components are neroli acetate (the smell of neroli) and acetic acid -3- hexene-1 monohydric alcohol ester.
Mainly acetic acid -3- monoene-1 monohydric alcohol ester (I don't know what the taste is)
It smells like fruit+tea.