Aroma characterization based on aromatic series analysis in table grapes

Abstract

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.

Volatile aroma compounds in wines from Chinese wild/hybrid species

“…Terpenes, synthesized from glucose by the isoprenoid pathway, provide a significant floral and fruity aroma to berries (Wu et al, ). Many studies have reported that terpenes and norisoprenoids belong to the grape‐derived compounds and could be used to distinguish the sensory differences in the aromas of grapes (Ferreira et al, ; Noguerol‐Pato et al, ).…”

“…Active odorants are the direct components of the aromatic series. The specific intensity and tendency of active odorants could be gained through combining subtotal OAVs and odor descriptors (Wu et al, ).…”

“… References: a, Wu et al, ; b, Gómez‐Miguez et al, ; c, Escudero et al, ; d, García‐Carpintero et al, ; e, Ferreira, Lopez, & Cacho, ; f, Capone, Tufariello, Francioso et al, ; g, Capone, Tufariello, & Siciliano, ; h, Pino & Mesa, ; I, Noguerol‐Pato et al, ; j, Francis & Newton, . …”

“…Therefore, evaluation of the aroma series only through the accumulation of OAVs by an arithmetical addition of odorant sensations cannot be an efficient method, especially with the assignment of some aroma compounds to a particular series or to several series (Moyano, Zea, Moreno, & Medina, ; Noguerol‐Pato et al, ). Remarkably, some compounds have a double sensory effect: a positive and negative sensory effect, which attributed to low and high levels, respectively (Wu et al, ). Until now, there has been a lack of studies evaluating aromatic series and aroma profiles of the wines from Chinese wild/hybrid grapes; moreover, no simple and comprehensive indicator has been developed for understanding the aroma characters.…”

“…Odor descriptors and odor thresholds for the volatile aroma compounds were obtained from previous reports (Capone, Tufariello, Francioso et al, ; Capone, Tufariello, & Siciliano, ; Escudero, Campo, Fariña, Cacho, & Ferreira, ; Ferreira, Lopez, & Cacho, ; Francis & Newton, ; García‐Carpintero, Sánchez‐Palomo, Gómez Gallego, & González‐Viñas, ; Gómez‐Miguez, Cacho, Ferreira, Vicario, & Heredia, ; Noguerol‐Pato, González‐Álvarez, González‐Barreiro, Cancho‐Grande, & Simal‐Gándara, ; Pino & Mesa, ; Wu et al, ). Based on these, each compound could belong to one or several aromatic series.…”