Roselle (Hibiscus sabdariffa L.) is considered an underexploited food crop with nutritional and large scale processing potential. Roselle can be utilized as a functional food, mainly due to being rich in vitamin C, anthocyanins, other phytochemicals, and natural color. Although Roselle has been widely planted and consumed, little is known about the composition of aroma profiles. In this study, seventeen samples of dried Roselle calyx were collected from eight countries and the aroma profiles were determined by dynamic headspace sampling and GC–MS and GC-olfactometry. Furthermore, total soluble solids, pH, and color L* a* b* were determined, and sugars and acids were measured using ion chromatography. There were significant (p < 0.05) differences in all measured variables in physicochemical properties and non-volatile compounds. A total of 135 volatiles were identified mainly terpenes, aldehydes, esters, furans, and ketones. Thirty-seven odorants were reported as potentially important aroma compounds based on GC-olfactometry. This study provides valuable information for future commercial utilization of Roselle in the food industry.

玫瑰茄（Roselle（Hibiscus sabdariffa L.））被认为是一种开发不足的粮食作物，具有营养和大规模加工的潜力。玫瑰茄可以用作功能性食品，主要是因为它富含维生素C，花青素，其他植物化学物质和天然色素。尽管Roselle已被广泛种植和食用，但对香气成分的了解却很少。在这项研究中，从八个国家收集了17个干燥的玫瑰茄花萼样品，并通过动态顶空进样，GC-MS和GC嗅觉测定法确定了香气特征。此外，总可溶性固形物，pH和颜色L * a * b *进行测定，并使用离子色谱法测定糖和酸。理化性质和非挥发性化合物的所有测量变量之间均存在显着（p <0.05）差异。总共确定了135种挥发物，主要是萜烯，醛，酯，呋喃和酮。基于GC-嗅觉测定法，据报告有37种增香剂是潜在重要的香气化合物。这项研究为Roselle在食品工业中的未来商业利用提供了有价值的信息。