Effects of exogenous spermidine on aroma components of Riesling grape berries
In order to explore the effect of spermidine(Spd)on the aroma components of grape berries,we used Riesling grape as the experimental material,and sprayed different concentrations(0.3 mmol/L,0.6 mmol/L,0.9 mmol/L,1.2 mmol/L)of spermidine at the flowering stage,fruit setting stage,fruit enlargement stage and color-changing stage,with spraying water as the control(CK).The effects of spermidine treatment on the aroma components and contents of grape berries were analyzed by headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The PEN 3.5 electronic nose was used to non-destructively monitor the aroma components of grape berries,and the monitoring results were subjected to linear discriminant analysis(LDA)and principal component a-nalysis(PCA)to clarify the differences in the principal components of different treatments.The results showed that a total of 37 volatile aroma substances were detected under different treatments,including nine aldehydes,10 alcohols,eight hydrocarbons,one ester,one ketone,two acids,one quinone,one phenol,one terpene,one ether and one heterocycle.Among them,the highest content of total volatile aroma components was 28085.39 μg/kg un-der the treatment of 0.9 mmol/L Spd,which was 15.63%higher than that of CK.The 0.3 mmol/L,0.9 mmol/L,and 1.2 mmol/L spermidine treatments significantly increased the contents of aldehydes,ketones and esters,and the 0.6 mmol/L,0.9 mmol/L,and 1.2 mmol/L spermidine treatments significantly decreased the contents of terpenes and acids.The results of principal component analysis and linear discriminant analysis showed that the electronic nose detection results could bet-ter distinguish the flavor of Riesling grapes treated with different concentrations of spermidine.The contribution rates of the first principal component and the second principal component of PCA and LDA were 99.98%and 95.67%,respectively,which indicated that the sensor recognition effect and the flavor discrimination between treatments were better.In summary,spraying spermidine after anthesis could increase the content of aroma components in Riesling grape berries,and the appro-priate spraying concentration was 0.9 mmol/L.
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万方数据
维普
