首页|Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method

Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method

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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 Vitis rotundifolia.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 N-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.

Kazuki Moriyama、Atsushi Kono、Ryusuke Matsuzaki、Akifumi Azuma、Noriyuki Onoue、Yoshihiko Sekozawa、Akihiko Sato、Sumiko Sugaya

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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

Institute of Fruit Tree and Tea Science,NARO,2-1 Fujimoto,Tsukuba,Ibaraki 305-8605,Japan

Department of Intellectual Property,NARO,3-1-1 Kannondai,Tsukuba,Ibaraki 305-8517,Japan

Institute of Life and Environmental Sciences,University of Tsukuba,1-1-1 Tennodai,Tsukuba,Ibaraki 305-8572,Japan

Experimental Farm,Kindai University,2355-2 Yuasa,Yuasa,Wakayama 643-0004,Japan

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Project of the Biooriented Technology Research Advancement Institution,NAROJapan Science and Technology Agency

JPMJSP2124

2024

10.1093/hr/uhae048

园艺研究(英文)

园艺研究(英文)

CSTPCD
ISSN：
年,卷(期)：2024.11(4)
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