| Title: | Effects of ultraviolet and infrared radiation absence or presence on the aroma volatile compounds in winegrape during veraison |
| Author(s): | Yin H; Wang L; Su H; Liang Y; Ji P; Wang X; Xi Z; |
| Address: | "College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China. Yantai Penglai Science and Technology Association, Penglai 265600, Shandong Province, China. College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China. Electronic address: x.wang@nwafu.edu.cn. College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China. Electronic address: xizhumei@nwsuaf.edu.cn" |
| DOI: | 10.1016/j.foodres.2023.112662 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Light environmental factors have been identified to influence grape aromas greatly. Among them, the effect of non-visible light on grape aroma compounds has scarcely been investigated during grape growth and development. In the present study, ultraviolet (UV) or infrared (IR) radiation was eliminated in the grape bunch zone, and the grape bunches were irradiated with UV or IR light in vitro. The effect of UV and IR radiation on the grape aroma profile of the Cabernet Sauvignon variety was assessed by headspace solid phase microextraction gas chromatography mass spectrometer (HS-SPME GC-MS). A total of 16 aroma compounds were identified in the grape berries under UV radiation absence (UV-) or IR radiation absence (IR-). They were classified into aliphatic alcohols, aliphatic acids, benzenolds, aldehydes, and monoterpenes. A total of 23 aroma compounds were identified in the grape berries under UV radiation presence (UV+) or IR radiation presence (IR+), which were classified into aliphatic alcohols, aliphatic ketones, aliphatic esters, aliphatic acids, monoterpenes, aldehydes, volatile phenols, and other volatiles. Linalool and hexanal aroma compounds were the most responsive to UV- and UV+, according to OPLS-DA analysis. Hexanal was increased by UV- and decreased by UV+, thus was negatively correlated with UV radiation. Benzaldehyde and 2-decanone were also found as the main differing aroma compounds according to VIP scores in the IR- and IR+, respectively. The significant differences of aroma compounds in three UV and IR intensities were also observed by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The content of acetic acid, 2-methylbutanal, and pentanal were reduced with the radiation intensity increase, and the content of 2-3-butanedione, butyl acetate, and 1-hexanol was enhanced, especially with UV radiation. This study improves our understanding of the non-visible light role in volatile aroma compound accumulation and further expands on the useful wavelength for plant growth and development. Our study provides a theoretical basis for non-visible light field management and indoor plant growth applications" |
| Keywords: | Odorants/analysis *Volatile Organic Compounds/analysis Gas Chromatography-Mass Spectrometry/methods Aldehydes/analysis *Vitis/chemistry Alcohols/analysis Monoterpenes/analysis Fatty Acids Grape berry Hs-gc-ims Hs-spme-gc-ms Non-visible light Veraison Vola; |
| Notes: | "MedlineYin, Haining Wang, Lin Su, Hanmei Liang, Yanying Ji, Ping Wang, Xuefei Xi, Zhumei eng Research Support, Non-U.S. Gov't Canada 2023/04/23 Food Res Int. 2023 May; 167:112662. doi: 10.1016/j.foodres.2023.112662. Epub 2023 Mar 9" |
