Essential Oil Components in Herb Teas (Rose and Rosehip)

로즈차와 로즈힙차의 휘발성 향기 성분

  • Choi, Sung-Hee (Department of Food Science and Nutrition, Dong-Eui University)
  • 최성희 (동의대학교 생활과학대학 식품영양학과)
  • Published : 2009.09.30


The purpose of this study was to characterize the aromas of rose tea and rosehip tea. Aroma compounds were extracted by simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated aroma extracts were analyzed and identified by GC and GC-MS. Thirty-eight compounds, including phenylethyl alcohol, citronellol, menthol, menthone, linalool and geraniol, were isolated and identified in rose tea. Thirty-six compounds, including menthol, $\alpha$-anethole, $\alpha$-terpinolene, menthone, linalool and 6-methyl-5-heptene-2-one, were isolated and identified in rosehip tea. Large amounts of phenyl ethyl alcohol and citronellol were found in rose tea, while large amounts of menthol and $\alpha$-anethole were found in rosehip tea.


  1. Akahoshi, G. 1983. Flavor compounds, pp. 148-148, Koryonogakkak. Taenippondosyo, Japan.
  2. Anne, M. 2006. The top 100 herbal remedies, pp. 53-54, Duncan Baird Publishers Ltd., London, UK
  3. Badu, K. G. D., B. Singh, V. P. Joshi, and V. Singh. 2002. Essential oil composition of Damask rose (Rosa damascene Mill.) distilled under different pressures and temperatures. Flavour and Fragrance Journal 17, 136-140
  4. Badu, K. G. D. and V. K. Kaul. 2005. Variation in essential oil composition of rose-scented geranium (Pelargonium sp.) distilled by different distillation techniques. Flavour and Fragrance Journal 20, 222-231
  5. Choi, S. H. 2001. Volatile aroma components of Korean semi-fermented green tea. Kor. J. Food Sci. Technol. 43, 529-533
  6. Choi, S. H 2007. Volatile Flavor Components of BuckWheat-Green Tea. Journal of Life Science 17, 1111-1114
  7. Choi, S. H 2008. Volatile aroma components of hibiscus herb tea. J. Korean Tea Soc. 14, 195-204
  8. Choi, S. Hand H J. Kim, 2000. Volatile flavor components of Angelica gigas Nakai by the storage conditions. Korean J. Food Sci. Technol. 32, 513-318
  9. Choi, S. Hand J. E. Bae. 1996. The aroma components of green tea, the products of Mt. Chiri garden. J. Korean Soc. Food Nutr. 25 , 478-483
  10. Choi, S. Hand S. H Moon. 1997. Antimutagenic effect of the volatile aroma compounds identified from green. Foods and Biotechnology 6, 84-86
  11. Choi, S. H, M. K. Shin, and Y. J. Lee. 2003. Volatile aroma components of green tea scented with lotus (Nelumbo nucifera Gaertner) flower. Food Sci. Biotechnol. 12, 540-543
  12. Choi, S. H, S. I. Im, and J. E. Bae. 2006. Analysis of aroma components from flower tea of German chamomile and chrysanthemum boreale Makino. Korean J. Food Cookery Sci. 22, 768-773
  13. Choi, S. H, S. I. Im, E. Y. Jang, and K. W. Kim. 2005. Volatile Flavor Compounds of Korean Native Lilium. Journal of Life Science 15, 548-552
  14. Fujimaki, M., D. Abe, G. Hayashi, and S. Arai. 1982. Terpene hydrocarbon, pp. 369-373, Koryonogiten, Asakurasyoten, Japan
  15. Gao, X., L. Bjork, V. Trajkovski, and M. Uggla. 2000. Evaluation of antioxidant activities of rosehip ethanol extracts indifferent test systems. J. Sci. Food Agric. 80, 2021-2027<2021::AID-JSFA745>3.0.CO;2-2
  16. Karakaya, S. and A. Kavas. 1999. Antimutagenic activities of some foods. J. Sci. Food Agric. 79, 237-242<237::AID-JSFA178>3.0.CO;2-K
  17. Razungles, A., J. Osamianski, and J. C. Sapis. 1989. Determination of carotenoids in fruits of Rose sp and chokeberry. J. Food Sci. 54, 774-775
  18. Sharon, T. H 2001. Food lover's companion, pp. 523-523, Third ed., NY, USA. Barron's
  19. Spiro, M. and S. S. Chen. 1993. Rose-hip tea: equilibrium and kinetic study of L-ascorbic acid extraction. Food Chem. 48, 39-45

Cited by

  1. The Effect of Rosehip Extracts Addition on Permanent Wave and Hair Dye during Repetition Procedure vol.17, pp.2, 2013,