Odor‐Active Compounds in Rosemary ( <i>Salvia rosmarinus</i> Spenn.) Essential Oils From Genotypes of Different Geographical Origin

Essential oils (EOs) from 6 genotypes of rosemary of different geographical origins were subjected to sensory, GC-Olfactometry (GC-O) as well as GC-MS analyses, to pinpoint odor-active compounds. A single EO sample was analyzed for each genotype. The quantitative descriptive sensory analysis highlighted significant differences among the essential oils in terms of rosemary, eucalyptus/balsamic, and fruity note intensities. By GC-O, 32 odor-active compounds were detected, 28 of which were identified. Flavor dilution factors (FD), determined by using the aroma extract dilution analysis method, and Odor Active Values, calculated after quantification by GC-MS analysis, consistently indicated that the compounds with the greatest impact on the overall odor were 1,8-cineole, α-pinene, 1-hexen-3-one, β-damascenone, 1-octen-3-one, linalool, and fenchol. Four out of these 7 compounds, being present at very low concentrations, had never been reported in rosemary EO (1-hexen-3-one and β-damascenone) or had previously been detected at trace level (1-octen-3-one and fenchol). These findings contribute to a deeper understanding of the molecular basis of rosemary EO aroma. PRACTICAL APPLICATIONS: The findings of this study indicate which compounds should be prioritized in future investigations of rosemary EO's olfactory properties. This information could help emphasize the sensory excellence of genotypes with distinct geographical origins and enhance the sensory attributes of rosemary EO for use in flavoring and food preservation.