Aromatics in Three Flavor-type Grapes and Content Changes at Different Growth Stages

ZHU Junchi; GUO Xiuwu; LI Baochang; GUO Yinshan

doi:10.19303/j.issn.1008-0384.2023.07.008

Volume 38 Issue 7

Jul. 2023

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Article Navigation > Fujian Journal of Agricultural Sciences > 2023 > 38(7): 824-832

ZHU J C, GUO X W, LI B C, et al. Aromatics in Three Flavor-type Grapes and Content Changes at Different Growth Stages [J]. Fujian Journal of Agricultural Sciences，2023，38（7）：824−832 doi: 10.19303/j.issn.1008-0384.2023.07.008

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ZHU J C, GUO X W, LI B C, et al. Aromatics in Three Flavor-type Grapes and Content Changes at Different Growth Stages [J]. Fujian Journal of Agricultural Sciences，2023，38（7）：824−832 doi: 10.19303/j.issn.1008-0384.2023.07.008

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Aromatics in Three Flavor-type Grapes and Content Changes at Different Growth Stages

doi: 10.19303/j.issn.1008-0384.2023.07.008

ZHU Junchi^1
,,
GUO Xiuwu²,
LI Baochang^{1
,
,},
GUO Yinshan^{2
,
,}

1.
Shanghai Vocational College of Agriculture and Forestry, Shanghai　201699, China
2.
College of Horticulture, Shenyang Agricultural University, Shenyang, Liaoning　110866, China

Received Date: 2022-10-28
Rev Recd Date: 2023-01-30

Available Online: 2023-04-14

Publish Date: 2023-07-28

Abstract

Abstract

Objective Contents and changes on aromatics in flavor-type grapes in various stages of fruit development were studied. Method Grapes from Red Globe, Seedless Venus, and Muscat Hamburg varieties were collected for aromatic determination by the headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).Changes in the contents of major aromatics in 3 growth stages were monitored and analyzed for principal components. Result Methyl salicylate, dimethyl phthalate, dibutyl phthalate, damascenone, and phenylethyl alcohol were the principal aromatic compounds in the fruits of Seedless Venus; linalool, α-Terpineol, geraniol, and geranic acid flavoring compounds, in those of Muscat Hamburg; and (E)-2-hexenal and 1-hexanol, in those of Red Globe.The content of ester aromatics continued to increase along the process of fruit development; the C₁₃ isoprenoids (e.g., damascenone) were the highest in quantity at young stage; the volatiles, e.g., phenylethanol, accumulated from veraison to maturation; the aromatic terpenoids from young to veraison stage; and the C₆ compounds displayed no consistent pattern in the entire growth period. Conclusion The contents and accumulation of aromatics in the varieties of grapes differed significantly. For instance, the aroma of Seedless Venus grapes came mainly from esters, C₁₃ isoprenoids, and other aromatic compounds, with methyl salicylate, dimethyl phthalate, dibutyl phthalate, damascenone, and phenylethyl alcohol being the major contributors.Whereas Muscat Hamburg grapes composed largely of terpenes including linalool, α-Terpineol, geraniol, and geranic acid, while Red Globe consisted of C₆ compounds like (E)-2-hexenal and 1-hexanol.
- Grapes,
- HS-SPME,
- GC-MS,
- aromatics

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References(39)

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