Selli, S.Güçlü, G.Sevindik, OnurKelebek, H.2025-01-062025-01-062021978-032385213-510.1016/B978-0-323-85213-5.00010-X2-s2.0-85127657751https://doi.org/10.1016/B978-0-323-85213-5.00010-Xhttps://hdl.handle.net/20.500.14669/1466Roselle (Hibiscus sabdariffa L.) is an edible flower belonging to the large family Malvaceae. The dried calyx of roselle is utilized in different types of food and beverage production for its rich aroma content, color, and bioactive components. More than 200 aroma compounds have been identified in the roselle aromatic extracts. These compounds are an important quality indicator of roselle because of the effect on consumer acceptance and preference. Roselle calyx attracts much attention due to its potential health benefits, which arise from its main phenolic compounds including anthocyanins, phenolic acids, flavanols, and flavonols. Among these, anthocyanins, a group of water-soluble pigments, are highly valued in the food and beverage industry, as they not only provide powerful colors to these products but also exert strong antioxidant activity. The purpose of this chapter is to provide an understanding of the aroma, aroma-active, and phenolic compounds and the antioxidant properties of roselle. © 2021 Elsevier Inc. All rights reserved.eninfo:eu-repo/semantics/closedAccessAntioxidant activityAromaAroma-active compoundsPhenolicsRoselleBook Chapter164143