Feng Ming-Xin, Jin Xu-Qiao, Yao Heng, Zhu Tong-Yao, Guo Shui-Huan, Li Shuai, Lei Yu-Lu, Xing Zhi-Gan, Zhao Xian-Hua, Xu Teng-Fei, Meng Jiang-Fei
Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling, China.
College of Life Sciences and Enology, Taishan University, Taian, China.
J Sci Food Agric. 2022 Jan 15;102(1):291-298. doi: 10.1002/jsfa.11357. Epub 2021 Jun 19.
'Gold Finger' is a grape cultivar with a finger-like shape and a milk flavor. The process by which its aroma profile evolves during ripening is unclear. Thus, changes in the free and bound volatile compounds present in 'Gold Finger' grapes during ripening were investigated using headspace sampling-solid-phase microextraction-gas chromatography-mass spectroscopy (HS-SPME-GC-MS).
A total of 83 volatile aroma components were identified in the grapes, with aldehydes, esters, acids, and alcohols being the main components. The total aroma compound content exhibited significant differences between the bound and free forms. The total content of bound volatile compounds did not change significantly during fruit development, although the free aroma compound content was significantly higher than the bound content. The total content of free aldehydes, free alcohols, bound norisoprenoids, and ketones gradually increased for up to 70 days after flowering (DAF), while the total free ester, terpene, and acid content decreased. The characteristic aroma compounds of 'Gold Finger' grapes were identified as hexanal, (E)-2-hexenal, and ethyl hexanoate.
These results give a foundation for the further development of 'Gold Finger' grapes and provide a theoretical basis for the selection and breeding of novel aromatic grape varieties. © 2021 Society of Chemical Industry.
“金手指”是一种形状如手指且具有牛奶风味的葡萄品种。其香气特征在成熟过程中的演变过程尚不清楚。因此，采用顶空采样-固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）研究了“金手指”葡萄在成熟过程中游离态和结合态挥发性化合物的变化。
在葡萄中总共鉴定出83种挥发性香气成分，其中醛类、酯类、酸类和醇类为主要成分。结合态和游离态的香气化合物总含量存在显著差异。结合态挥发性化合物的总含量在果实发育过程中没有显著变化，尽管游离香气化合物的含量显著高于结合态含量。游离醛类、游离醇类、结合态类异戊二烯和酮类的总含量在开花后长达70天（DAF）时逐渐增加，而游离酯类、萜烯类和酸类的总含量则下降。“金手指”葡萄的特征香气成分被鉴定为己醛、（E）-2-己烯醛和己酸乙酯。
这些结果为“金手指”葡萄的进一步开发奠定了基础，并为新型芳香葡萄品种的选育提供了理论依据。©2021化学工业协会。
