Wu Yusen, Duan Shuyan, Zhao Liping, Gao Zhen, Luo Meng, Song Shiren, Xu Wenping, Zhang Caixi, Ma Chao, Wang Shiping
Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
Sci Rep. 2016 Aug 4;6:31116. doi: 10.1038/srep31116.
Aroma is an important part of quality in table grape, but the key aroma compounds and the aroma series of table grapes remains unknown. In this paper, we identified 67 aroma compounds in 20 table grape cultivars; 20 in pulp and 23 in skin were active compounds. C6 compounds were the basic background volatiles, but the aroma contents of pulp juice and skin depended mainly on the levels of esters and terpenes, respectively. Most obviously, 'Kyoho' grapevine series showed high contents of esters in pulp, while Muscat/floral cultivars showed abundant monoterpenes in skin. For the aroma series, table grapes were characterized mainly by herbaceous, floral, balsamic, sweet and fruity series. The simple and visualizable aroma profiles were established using aroma fingerprints based on the aromatic series. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) showed that the aroma profiles of pulp juice, skin and whole berries could be classified into 5, 3, and 5 groups, respectively. Combined with sensory evaluation, we could conclude that fatty and balsamic series were the preferred aromatic series, and the contents of their contributors (β-ionone and octanal) may be useful as indicators for the improvement of breeding and cultivation measures for table grapes.
香气是鲜食葡萄品质的重要组成部分，但鲜食葡萄的关键香气成分和香气系列仍不清楚。本文在20个鲜食葡萄品种中鉴定出67种香气成分；果肉中有20种、果皮中有23种是活性成分。C6化合物是基本的背景挥发物，但果肉汁和果皮的香气含量分别主要取决于酯类和萜类的含量。最明显的是，巨峰葡萄系列果肉中的酯类含量较高，而玫瑰香/花香型品种果皮中的单萜类物质含量丰富。对于香气系列，鲜食葡萄主要以草本、花香、香脂、甜香和果香系列为特征。基于香气系列，利用香气指纹图谱建立了简单且可视化的香气图谱。层次聚类分析（HCA）和主成分分析（PCA）表明，果肉汁、果皮和整粒浆果的香气图谱分别可分为5组、3组和5组。结合感官评价，我们可以得出结论，脂肪香和香脂香系列是首选的香气系列，其贡献成分（β-紫罗兰酮和辛醛）的含量可能作为改进鲜食葡萄育种和栽培措施的指标。
