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Free volatile compounds in red and purple roselle (Hibiscus sabdariffa) pomace
from Indonesia

Manual headspace solid-phase microextraction (HS-SPME) coupled to gas
chromatography-mass spectrophotometry (GC-MS) was used for the qualitative analysis
of the aromas of several tropical fruits from Indonesia i.e. two different cultivars of roselle
pomace (Hibiscus sabdariffa purple and red cultivar. Pomace was used as samples as a
part of valorization application of agroindustry by-product. The analytes identified
included aroma compounds that can be derived from several aroma precursors. A total of
16 major volatile compounds were identified from purple roselle pomace, whereas 11
major volatile compounds were identified from red roselle pomace using HS-SPME. The
major free volatile compounds were dominantly derived from fatty acid compounds. PCA
analysis showed the difference in the aroma profile of two different cultivars of pomace
based on the cultivar. PC1 can differentiate 86.4% between two roselle pomace cultivar
whereas PC2 can differentiate 9.4% between two roselle pomace cultivar. This study also
provides the map for free volatile compounds of pomace in two different roselle cultivars.