Analysis of Differences in Aroma Characteristics of'Shine Muscat'Grape to Ripening Periods by Electronic Nose and GC-IMS
To study the composition and differences of aroma compounds during the ripening periods of'Shine Muscat'grapes,the volatile compounds of berries were analyzed by electronic nose and gas chromatography-ion mobility spectrometry(GC-IMS)from 9 to 19 weeks after flowering.Differences in aroma were analyzed by principal component analysis(PCA)at ripening periods.The volatile components of'Shine Muscat'grapes were mainly sensitive to W5S,W1S,W1W,W2S and W2W sensors.Large differences between 18 weeks,19 weeks of maturity and the other sampling periods were mainly found in the W2S and W1S sensors.A total of 45 volatile components were detected and characterized by GC-IMS.Variations in aldehyde was decreased and terpene content increased with ripening.There were differences in the volatile components between the mature periods and other sampling periods.The characteristic substances from 17 to 18 weeks were hexanol,(E)-2-octenal,benzaldehyde,α-watercress,2-pentylfuran,and isobutyl butyrate.There were some characteristic aroma substances such as linalool in 19 weeks.These results showed that the relative content of volatile components varied considerably during the ripening periods of'Shine Muscat'grapes.Electronic nose and GC-IMS were used to distinguish the maturation periods from other sampling periods.The characteristic aroma of the 19 weeks grapes was fully reflected and more intense during the ripening stage.Proper delayed harvesting is more conducive to present the typical aroma characteristics of'Shine Muscat'grapes.
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