Extraction of rose hydrosol from Yunnan Dark Red Rose by steam distillation: optimization, antioxidant activity, and flavor assessment

• Yilai Wan,
• Yilai Wan,
• Chengjian Xu,
• Zhongyan Zhu,
• Wenyu Liu,
• Wenyu Liu,
• Changqing Wei,
• Changqing Wei,
• Yuwen Yi,
• Zhanxia Liu,
• Ting Wang,
• Nan Zhu,
• Hang Xiao

Affiliations

Yilai Wan

Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China

Yilai Wan

School of Food Science and Technology, Shihezi University, Shihezi, China

Chengjian Xu

Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China

Zhongyan Zhu

Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China

Wenyu Liu

Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China

Wenyu Liu

School of Food Science and Technology, Shihezi University, Shihezi, China

Changqing Wei

Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China

Changqing Wei

School of Food Science and Technology, Shihezi University, Shihezi, China

Yuwen Yi

School of Food Science and Technology, Shihezi University, Shihezi, China

Zhanxia Liu

Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, China

Ting Wang

Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, China

Nan Zhu

Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China

Hang Xiao

Department of Food Science, University of Massachusetts, Amherst, MA, United States