IDENTIFICATION OF FLORAL SCENT AND ESSENTIAL OIL OF Rosa iberica Stev. PETALS BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY (GC/MS)

The present study aimed to identify the chemical compositions of fragrance and essential oil obtained from the petals of wild Rosa iberica flowers. The analysis was done by gas chromatography and gas chromatography/mass spectrometry (GC/MS). The volatile organic compounds extracted from the petals showed eleven compounds. The most abundant compounds were: Phenyl ethyl alcohol (38.82%), benzyl alcohol (28.48%) and geraniol (12.57%). Essential oil analysis showed the presence of thirteen components of which anethole (45.56%) and pthalic acid (32.23%) had the highest rate. The fragrance and essential oil revealed from the flowers of R. iberica for the first time are important in using it as a source of natural food additives, medicinal compounds and a fragrant parent in future breeding programs of ornamental plants.