Moriyama Kazuki, Kono Atsushi, Matsuzaki Ryusuke, Azuma Akifumi, Onoue Noriyuki, Sekozawa Yoshihiko, Sato Akihiko, Sugaya Sumiko
Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan.
Hortic Res. 2024 Feb 26;11(4):uhae048. doi: 10.1093/hr/uhae048. eCollection 2024 Apr.
To identify the compounds that contribute to the diverse flavours of table grapes, the flavours and volatile compounds of 38 grape cultivars harvested over 3 years are evaluated through sensory analysis and solvent-assisted flavour evaporation (SAFE). The cultivars are characterized and grouped into seven clusters by hierarchical cluster analysis (HCA) using sensory evaluation data with a flavour wheel specific to table grapes. These clusters were similar to conventional flavour classifications, except that the foxy and neutral cultivars form multiple clusters, highlighting the flavour diversity of table grapes. The SAFE method provides a comprehensive profile of the volatile compounds, including slightly volatile compounds whose profiles are lacking in hybrid grapes and . The sensory evaluation is supported by the volatile compound profiles, and relationships between the datasets are clarified by multivariate analysis. Specific accumulations and combinations of compounds (α-pinene, β-pinene, phenylethyl alcohol, furaneol, mesifurane, methyl -formylanthranilate, and mixed ethyl ester and monoterpenoid) were also identified that contribute to the diversity of flavours (fresh green, floral, fruity, fatty green, sweet, fermented/sour) in table grapes, including linalool and linalool analogues (muscat flavour) along with ethyl ester and hydroxyethyl esters (foxy flavour). The accumulation of these compounds was positively related to a higher flavour intensity. Their specific accumulation and combination supported the flavour diversity of table grapes. This study identified novel flavour-associated compound profiles in table grapes through in-depth volatile compound analysis and non-conventional multivariate analysis.
为了确定促成鲜食葡萄多样风味的化合物，通过感官分析和溶剂辅助风味蒸发（SAFE）对3年中收获的38个葡萄品种的风味和挥发性化合物进行了评估。利用针对鲜食葡萄的风味轮，通过层次聚类分析（HCA）对这些品种进行特征描述并分为七个聚类。这些聚类与传统风味分类相似，只是狐臭味和中性风味的品种形成了多个聚类，突出了鲜食葡萄的风味多样性。SAFE方法提供了挥发性化合物的全面概况，包括杂交葡萄中缺乏的微挥发性化合物。挥发性化合物概况支持了感官评估，多变量分析阐明了数据集之间的关系。还确定了化合物（α-蒎烯、β-蒎烯、苯乙醇、呋喃酮、中呋喃、甲基甲酰基邻氨基苯甲酸以及混合乙酯和单萜）的特定积累和组合，这些化合物促成了鲜食葡萄风味（鲜绿色、花香、果香、脂肪绿色、甜味、发酵/酸味）的多样性，包括芳樟醇和芳樟醇类似物（麝香风味）以及乙酯和羟乙酯（狐臭味）。这些化合物的积累与较高的风味强度呈正相关。它们的特定积累和组合支持了鲜食葡萄的风味多样性。本研究通过深入的挥发性化合物分析和非常规多变量分析，确定了鲜食葡萄中与风味相关的新化合物概况。
