Abstract: The volatile flavor components from dried buds of Rosa rugosa Thunb.f.plena was investigated using gas chromatography with mass spectrometry (GC-MS).The samples were collected from Xining city and were extracted by CO₂-SFE,steam distillation and solvent extraction successively.Seventy-one compounds were identified, in which,12 flavor ingredients were identified as characteristic rose aroma constituents with high odor prolongation value and high odor specific intensity. In combination our results with the fragrance and flavor materials reported in literatures,the characteristic odor of rose buds was caused by the odoriferous compounds,which mainly including benzene acetic acid,acetophenone,benzoic acid 2-phenylethyl ester,benzoicacid methyl ester,1,2,3-trimethoxy-5-(2-propenyl)benzene and 3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-one.

Key words: Rosa rugosa Thunb.f.plena, odor prolongation value, characteristic odor of rose, characteristic aroma constituents