Objective  Effect of low temperature storage on the aromatic constituents in Rose damascene flowers was evaluated.

  Method  Aromatics of R. damascene flowers were extracted by steam distillation. Samples of extract were collected every hour for 4 h to be chemically analyzed by gas chromatography-mass spectrometry.

  Result  The floral water extract of either the refrigerated or the fresh roses had the same typical fragrance and similar chemical compositions. Among the characteristic aromatic compounds, phenylethyl alcohol and citronellol in the extracts were not significantly affected by the low-temp treatment, and geraniol might have been converted to nerol. On the other hand, terpenes were reduced, with the relative contents of ketones, such as methyl heptanone, lowered and (Z)-citral and (E)-citral increased,which increased the aromatic quality but reduced the storage time of floral water. There were no significant effects detected on esters, phenols or other aromatics.

  Conclusion  Low-temp storage of R. damascene flowers did not seem to significantly reduce the aromatic quality of the water extract and could be applied to extend the shelf life of the flowers.