Food and Fermentation Industries >

2024 , Vol. 50 >Issue 2: 296 - 305

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034351

Analysis of volatile flavor compounds of table grapes, wine grapes, and ornamental grapes

  • LYU Xi ,
  • SUN Xiaohan ,
  • WANG Jiaqi ,
  • FENG Yantao ,
  • ZHANG Jifeng ,
  • MA Wen
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  • 1(School of Agriculture, Ningxia University, Yinchuan 750021, China)
    2(School of Food and Wine, Ningxia University, Yinchuan 750021, China)
    3(Ningxia Xige Grape Planting Co.Ltd., Qingtongxia 750002, China)
    4(Ningxia Grape and Wine Engineering Technology Research Center, Yinchuan 750021, China)
    5(Engineering Research Center of Grape and Wine Ministry of Education, Yinchuan 750021, China)

Received date: 2022-11-18

  Revised date: 2023-01-06

  Online published: 2024-02-27

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Abstract

Volatile flavor compound is an important class of metabolites in grapefruit, which has a very important impact on the sensory quality of their own and processed products. In this study, solid phase extraction and enzymatic hydrolysis technology were used to hydrolyze and release the bound volatiles from the grape, and then the free and bound volatiles were extracted, detected, and analyzed by headspace solid-phase microextraction combined with gas chromatography and triple four-stage mass spectrometry (HS-SPME-GC-QQQ). The research aimed to clarify the composition of free and bound volatile flavor compounds in Red Globe (table grapes), Cabernet Gernischt (wine grapes), and Jaboticaba (ornamental grapes), providing certain theoretical guidance for improving the aroma quality of fresh eating and processing of grape products identification and regulation. Results showed that 74 free and 40 bound volatile compounds were qualitatively identified from the three grapefruits. Among them, the aroma compounds of Red Globe were mainly composed of free C6 alcohols/aldehydes, higher alcohols, terpenes, carbonyls, and acids. The bound volatiles were few and trace, and the impact on the overall aroma was small. The aroma compounds of Cabernet Gernischt were mainly composed of free C6 alcohols/aldehydes, higher alcohols, esters, 3-isobutyl-2-methoxypyrazine, bound C6 alcohols/aldehydes, and higher alcohols. The aroma compounds in Jaboticaba were mainly composed of free esters, terpenes, acids, aromatics, C6 alcohols/aldehydes, 3-isopropyl-2-methoxypyrazine, bound terpenes, and C6 alcohols/aldehydes. The composition of volatiles of the three compounds was quite different, so each has its unique aroma characteristics.

Key words： grape; HS-SPME-GC-QQQ; free volatile compounds; bound volatile compounds

Cite this article

LYU Xi , SUN Xiaohan , WANG Jiaqi , FENG Yantao , ZHANG Jifeng , MA Wen . Analysis of volatile flavor compounds of table grapes, wine grapes, and ornamental grapes[J]. Food and Fermentation Industries, 2024 , 50(2) : 296 -305 . DOI: 10.13995/j.cnki.11-1802/ts.034351

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