College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750021, China.
Food Res Int. 2021 May;143:110330. doi: 10.1016/j.foodres.2021.110330. Epub 2021 Mar 22.
Hutai-8 (Vitis vinifera × Vitis labrusca) is a table grape widely cultivated in China. In order to determine the changes in volatile profile and aroma potential during berry ripening, a total of 84 free and 73 bound aroma compounds were identified and quantified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Aldehydes and esters were found to be the main volatile compounds in Hutai-8. They accumulated up to 70 days after flowering (DAF) and then decreased. Bound esters and alcohols were prominent. The concentration of bound esters in Hutai-8 at DAF80 was 714.90 µg/L. β-Damascenone, hexanal, (E)-2-hexenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, and ethyl octanoate significantly contributed to the volatile profile of Hutai-8. The odor activity value (OAV) of hexanal was the highest at DAF80, reaching 351.51. β-Damascenone mainly appeared midway through the maturation process, reaching a concentration of 12.79 µg/L. The majority of free components reached a maximum in DAF70, while the bound components continuously accumulated throughout the mature period. These results suggest that in addition to being a table grape, Hutai-8 has potential for brewing and other processing.
和红地球（欧亚种葡萄×美洲种葡萄杂交选育品种）一样，惠太 8 号（欧亚种葡萄×美洲种葡萄杂交选育品种）也是一种在中国广泛种植的鲜食葡萄。为了确定浆果成熟过程中挥发性成分谱和香气潜力的变化，采用顶空固相微萃取结合气相色谱-质谱联用（HS-SPME-GC-MS）共鉴定和定量了 84 种游离香气化合物和 73 种结合香气化合物。醛类和酯类被发现是惠太 8 号的主要挥发性化合物。它们在开花后 70 天（DAF）达到积累高峰，然后下降。结合酯类和醇类含量显著。DAF80 时，惠太 8 号结合酯类的浓度为 714.90µg/L。β-大马酮、己醛、（E）-2-己烯醛、（E，Z）-2,6-壬二烯醛、（E）-2-壬烯醛和辛酸乙酯对惠太 8 号的挥发性成分谱有显著贡献。己醛的气味活度值（OAV）在 DAF80 时最高，达到 351.51。β-大马酮主要出现在成熟过程的中期，浓度达到 12.79µg/L。大多数游离成分在 DAF70 时达到最大值，而结合成分在整个成熟过程中不断积累。这些结果表明，除了作为鲜食葡萄，惠太 8 号还具有酿造和其他加工的潜力。
