Abstract:
Objective Aromatic compounds and characteristics of Benifuji grapes grown in Tianjin were analyzed.
Method Headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to extract, determine, and quantify by internal standards and standard curves on the aromatics in Benifuji grapes. Olfactory property of the grapes was characterized according to the odor activity value (OAV) and aroma profiling.
Result Thirty-nine aromatic compounds in a combined concentration of 9 737.05 μg·L−1 were identified. Esters were the dominant substances followed by alcohols. Ethyl acetate, 1-hexanol, trans-2-hexene-1-ol, ethyl butyrate, and trans-2-hexene-1-al were the 5 major aromatics, totaling 9 461.79 μg·L−1 in concentration and accounting for 97.17% of the total relevant volatiles. Ethyl acetate concentration, which constituted 9 036.53 μg·L−1, was by far the greatest amount among all. It accounted for 98.53% of all esters and 92.81% of total aromatics. The OAV of the grapes was contributed mainly by 12 compounds, such as ethyl butyrate, ethyl-2-methylbutyrate, ethyl hexanoate, and ethyl isobutyrate. A visualized aroma profiling for the grapes showed characteristics of flowers, fruits, plants, fats, chemicals, and spices, with the fruity note the most predominant.
Conclusion The aroma of Benifuji grapes grown in Tianjin was made of volatiles including esters, alcohols, and aldehydes, with the esters being the most predominant components in quantity.
下载: