| Title: | Evolution of volatile profile and aroma potential of 'Gold Finger' table grapes during berry ripening |
| Author(s): | Feng MX; Jin XQ; Yao H; Zhu TY; Guo SH; Li S; Lei YL; Xing ZG; Zhao XH; Xu TF; Meng JF; |
| Address: | "Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling, China. College of Life Sciences and Enology, Taishan University, Taian, China. College of Horticulture, Northwest A&F University, Yangling, China. Heyang Experimental and Demonstrational Stations for Grape, Northwest A&F University, Heyang, China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: 'Gold Finger' is a grape cultivar with a finger-like shape and a milk flavor. The process by which its aroma profile evolves during ripening is unclear. Thus, changes in the free and bound volatile compounds present in 'Gold Finger' grapes during ripening were investigated using headspace sampling-solid-phase microextraction-gas chromatography-mass spectroscopy (HS-SPME-GC-MS). RESULTS: A total of 83 volatile aroma components were identified in the grapes, with aldehydes, esters, acids, and alcohols being the main components. The total aroma compound content exhibited significant differences between the bound and free forms. The total content of bound volatile compounds did not change significantly during fruit development, although the free aroma compound content was significantly higher than the bound content. The total content of free aldehydes, free alcohols, bound norisoprenoids, and ketones gradually increased for up to 70 days after flowering (DAF), while the total free ester, terpene, and acid content decreased. The characteristic aroma compounds of 'Gold Finger' grapes were identified as hexanal, (E)-2-hexenal, and ethyl hexanoate. CONCLUSIONS: These results give a foundation for the further development of 'Gold Finger' grapes and provide a theoretical basis for the selection and breeding of novel aromatic grape varieties. (c) 2021 Society of Chemical Industry" |
| Keywords: | Alcohols/chemistry/isolation & purification Aldehydes/chemistry/isolation & purification Flavoring Agents/chemistry/isolation & purification Fruit/*chemistry/growth & development Gas Chromatography-Mass Spectrometry Odorants/*analysis Solid Phase Microext; |
| Notes: | "MedlineFeng, Ming-Xin Jin, Xu-Qiao Yao, Heng Zhu, Tong-Yao Guo, Shui-Huan Li, Shuai Lei, Yu-Lu Xing, Zhi-Gan Zhao, Xian-Hua Xu, Teng-Fei Meng, Jiang-Fei eng 31801833/National Natural Science Foundation of China/ 31801811/National Natural Science Foundation of China/ England 2021/06/08 J Sci Food Agric. 2022 Jan 15; 102(1):291-298. doi: 10.1002/jsfa.11357. Epub 2021 Jun 19" |
