| Title: | Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening |
| Author(s): | Yao H; Jin X; Feng M; Xu G; Zhang P; Fang Y; Xu T; Meng J; |
| Address: | "College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China. School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750021, China. Yangling Gengxin Agriculture Co., Ltd, Yangling, Shaanxi 712100, China. College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, China. Electronic address: tengfei.xu@nwafu.edu.cn. College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Heyang Experimental and Demonstrational Stations for Grape, Northwest A&F University, Heyang, Shaanxi 715300, China. Electronic address: mjfwine@nwafu.edu.cn" |
| DOI: | 10.1016/j.foodres.2021.110330 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Hutai-8 (Vitis vinifera x Vitis labrusca) is a table grape widely cultivated in China. In order to determine the changes in volatile profile and aroma potential during berry ripening, a total of 84 free and 73 bound aroma compounds were identified and quantified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Aldehydes and esters were found to be the main volatile compounds in Hutai-8. They accumulated up to 70 days after flowering (DAF) and then decreased. Bound esters and alcohols were prominent. The concentration of bound esters in Hutai-8 at DAF80 was 714.90 microg/L. beta-Damascenone, hexanal, (E)-2-hexenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, and ethyl octanoate significantly contributed to the volatile profile of Hutai-8. The odor activity value (OAV) of hexanal was the highest at DAF80, reaching 351.51. beta-Damascenone mainly appeared midway through the maturation process, reaching a concentration of 12.79 microg/L. The majority of free components reached a maximum in DAF70, while the bound components continuously accumulated throughout the mature period. These results suggest that in addition to being a table grape, Hutai-8 has potential for brewing and other processing" |
| Keywords: | China Fruit Odorants *Vitis *Volatile Organic Compounds Aroma compounds Hutai No.8 Maturation process Odor activity values Vitis; |
| Notes: | "MedlineYao, Heng Jin, Xuqiao Feng, Mingxin Xu, Guoqian Zhang, Peng Fang, Yulin Xu, Tengfei Meng, Jiangfei eng Research Support, Non-U.S. Gov't Canada 2021/05/17 Food Res Int. 2021 May; 143:110330. doi: 10.1016/j.foodres.2021.110330. Epub 2021 Mar 22" |
