Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 210 - 217

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025155

Aroma components of neutral, Muscat and strawberry flavor grape cultivars grown in Tianjin

  • LI Kai ,
  • SHANG Jiayin ,
  • TIAN Shufen ,
  • HUANG Jianquan ,
  • ZHANG Na ,
  • WANG Dan ,
  • SU Hong ,
  • WANG Chaoxia
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  • 1(Pomology Institute, Tianjin Academy of Agricultural Science, Tianjin 300384, China)
    2(College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China)

Received date: 2020-07-24

  Revised date: 2020-09-09

  Online published: 2021-01-13

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Abstract

In order to provide useful information for understanding the flavor characteristics of different grapes, two neutral-flavor cultivars ‘Hongbaladuo’‘Victoria’, five Muscat-flavor cultivars ‘Muscat Hamburg’‘Bixiang Wuhe’‘Guifei Meigui’‘Muscat of Alexandria’‘Xiangfei’ and four strawberry-flavor cultivars ‘Kyoho’‘Blackbeet’‘Hutai No.8’‘Summer Black’ were selected as experimental materials. The differences in aroma components related to neutral flavor, Muscat flavor and strawberry flavor at ripe stage were analyzed. Aroma components of grapes were determined by headspace-solid phase microextraction and gas chromatography-mass spectrometry, and internal standard-standard curve method was used for quantitative analysis. Odor activity value and aroma profile analysis were used for further analysis. A total of 12 alcohols, 21 esters, 9 terpenes, 7 aldehydes, 3 ketones, 1 aromatic hydrocarbon and 1 fatty acid were detected and quantified. Neutral varieties had the least number of aroma components, mainly C6 alcohols and C6 aldehydes, and the aroma profile was dominated by the plant background odor contributed by alcohols and aldehydes. The content of terpenes in Muscat-flavor cultivars was significantly higher than that in other cultivars, and linanol was the most important aroma compound contributing to the scent of flowers and fruits in Muscat-flavor grapes. Strawberry-flavor cultivars contained a large number of ester compounds, among which ethyl butyrate, 2-methyl butyrate, ethyl isobutyrate, ethyl hexanoate, ethyl isovalerate, ethyl acetate and ethyl propionate were important aroma compounds contributing to the fruit flavor for strawberry-flavor cultivars. The results provide a theoretical basis for local breeding of fine grape cultivars, the production of high-quality grapes and the development of grape deep processing industry.

Key words： neutral flavor; Muscat flavor; strawberry flavor; active aroma component; odor activity value; aroma profile

Cite this article

LI Kai , SHANG Jiayin , TIAN Shufen , HUANG Jianquan , ZHANG Na , WANG Dan , SU Hong , WANG Chaoxia . Aroma components of neutral, Muscat and strawberry flavor grape cultivars grown in Tianjin[J]. Food and Fermentation Industries, 2020 , 46(24) : 210 -217 . DOI: 10.13995/j.cnki.11-1802/ts.025155

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