文献类型： 外文期刊
作者： Wu, Yusen 1 ; Zhang, Wenwen 1 ; Duan, Shuyan 1 ; Song, Shiren 1 ; Xu, Wenping 1 ; Zhang, Caixi 1 ; Bondada, Bhaskar 2 ; Ma, Chao 1 ; Wang, Shiping 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.Washington State Univ, Wine Sci Ctr, Richland, WA 99354 USA
3.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Key Lab Agroprod Proc Technol Shandong,
关键词： table grape; unfamiliar cultivars; volatile compounds; aroma liking; aroma combinations; aromatic series
期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）
ISSN： 1420-3049
年卷期： 2018 年 23 卷 7 期
页码：
收录情况： SCI
摘要： We present an in-depth analysis of aroma profiles and sensory attributes, employing solid-phase microextraction gas chromatography/mass spectrometry (SPME-GC-MS) to identify the key compounds driving consumer preference in 19 unfamiliar cultivars. In combination with popular cultivars, we identified a total of 100 compounds in all table grapes, of which 26 key volatiles were correlated with consumer liking. Based on this relationship, five aroma combinations (AC) were formulated, wherein 33 compounds contributed to aroma intensity, and thus, were viewed as active volatiles. The fruity, floral, and sweet aromas were further divided into secondary aromatic series, of which the apple, citrus, orange, rose, geranium, violet, and honey aromas constituted the predominant series in unfamiliar cultivars. Xiangyue and Heikuixiang emerged as the preferred table grapes according to our analysis. By comparison, the popular cultivars showed relatively fewer volatiles, but their contents were much greater than the large number of volatiles identified in the unfamiliar cultivars.
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