Influence of Extraction Techniques on the Volatile Profile, Sensory Characteristics and Antioxidant Potential of Chinese Kushui Rose ( <i>Rosa sertata</i>  ×  <i>Rosa rugosa</i> ) Aroma Extracts

ABSTRACT A comprehensive analysis of the composition and antioxidant activity of Chinese Kushui rose essential oil (KSEO) obtained by hydrodistillation and three absolutes prepared from concretes obtained by supercritical CO 2 extraction (KSSAA), petroleum ether extraction (KSPAA) and dichloromethane extraction (KSDAA), which were subsequently dewaxed with ethanol and distilled under atmospheric pressure, was conducted using gas chromatography–mass spectrometry (GC–MS) and sensory evaluation. A total of 156 volatile compounds were identified, among which 8 were common to all four extracts. Multivariate statistical analysis identified 84 key compounds with variable importance in projection (VIP) &gt; 1. Sensory evaluation revealed that KSEO received the highest scores in odour intensity, complexity and overall liking, followed by KSSAA, whereas KSPAA and KSDAA were rated lower. Evaluation of antioxidant activity using DPPH and ABTS radical scavenging assays revealed that KSDAA exhibited the strongest comprehensive antioxidant activity. In conclusion, whereas the essential oil (KSEO) demonstrated superior sensory properties, the absolutes (particularly KSDAA) possessed enhanced antioxidant potential. This complementary functional profile may provide valuable guidance for selecting suitable Chinese Kushui rose aroma extracts for specific application.