Integrated Analysis of Volatile Metabolites in Rose Varieties: Effects of Cultivar Differences and Drying Temperatures on Flavor Profiles

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BACKGROUND: Rose processing faces critical challenges in preserving bioactive compounds and aroma profiles during thermal treatments, particularly given the growing demand for natural ingredients in the food and cosmetic industries. Subsequent thermal optimization focused on Hetian rose, where WGCNA and K-means analyses revealed temperature-dependent dynamics (40-55 °C, triplicate drying trials per temperature). CONCLUSIONS: This study establishes the first cultivar-specific processing framework for roses, demonstrating that metabolic signature-guided drying improves product quality. The findings advance our understanding of thermal impacts on aroma biochemistry while providing actionable protocols for natural product industries.