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Study on the volatile composition of table grapes of three aroma types

文献类型： 外文期刊

作者： Wu, Yusen 1 ; Zhang, Wenwen 1 ; Yu, Wenjuan 2 ; Zhao, Liping 1 ; Song, Shiren 1 ; Xu, Wenping 1 ; Zhang, Caixi 1 ; Ma, Ch 1 ;

作者机构： 1.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Plant Sci, 800 Dongchuan Rd, Shanghai 200240, Peoples R China

2.Shanghai Jiao Tong Univ, Instrumental Anal Ctr, 800 Dongchuan Rd, Shanghai 200240, Peoples R China

3.Shandong Acad Agr Sci, Key Lab Agroprod, Inst Agrofood Sci & Technol, Proc Technol Shandong, Jinan 250100, Shandong, Peoples R China

关键词： Aroma compounds; Strawberry aroma; Fox aroma; Differential compounds; Aroma interaction

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2019 年 115 卷

页码：

收录情况： SCI

摘要： In this study, volatile compounds in the pulp and skin of 10 table grape cultivars of three aroma types (Strawberry, Fox and Muscat aroma) were analyzed. Overall, 27-39 compounds in the pulp and 28-52 compounds in the skin were identified for each cultivar. No significant difference was found in the number of volatiles and the contents of each type of volatile (e.g., C-6 compounds, esters and alcohols) among the three aroma types of cultivars, except that the types and contents of terpenes in the skin of the Muscat aroma type were significantly higher than those of the other two aroma types. There were 8 (Strawberry and Fox), 19 (Strawberry and Muscat) and 29 (Fox and Muscat) compounds in the whole grape were selected as the significantly different variables between the two grape aroma types. The differences in volatiles profiles were the smallest between the Strawberry and Fox types and the greatest between the Fox and Muscat types. Compared with the volatiles of the other two types, the Strawberry, Fox and Muscat grape aromas had a total of 27, 37 and 32 significantly different compounds, respectively. Finally, the aroma types were partly generated by the interaction of these compounds.

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